Speaking of spices, I used pumpkin spice (duh) along with some extra cinnamon and nutmeg. Besides, with all of the spices that are in the bread, you won’t miss the butter. I know butter is more flavorful, but oil just lends a moister crumb, preventing the bread from drying out too quickly. Not to mention, it also looks like it’s bursting with chocolate chips!Īs far as fats go, I went with good ol’ vegetable oil. This step is definitely optional, but it sure makes for a prettier bread. Instead of stirring all of the chocolate chips into the batter at once, I reserved about 1/4 of them to sprinkle on top just before baking. Although it’s hard to pick out, there’s also a few Tablespoons of orange juice for added sweetness.
The magic amount seemed to be 3/4 cup of granulated sugar and 1/4 cup of brown sugar for that touch of warm maple sweetness.
There’s a definite flavor difference, and I prefer Libby’s milder, sweeter pumpkin purée over anything else.Ĭonsidering the fact that chocolate chips would be added, I didn’t want the batter itself to be too sweet even though this is a CAKE bread. I can even tell when I’ve tried other store’s baked goods whether they use Libby’s or not. For some reason, every other brand I’ve tried has that raw, squash-like flavor no matter how much you use. I’ve tried a few different brands, but I always come back to Libby’s. It has a moister crumb and the spices compliment the pumpkin perfectly. One thing I’ve learned about using canned pumpkin purée is that the brand DOES matter. Not to sound conceited or anything, but I think my version is actually better than theirs.
#Great harvest bread company recipe how to#
I’m not usually crazy about quick breads/cake breads, but I HAD to figure out how to make this bread STAT. Luckily it only took me a few attempts to come up with a recipe that tasted as close to Great Harvest’s pumpkin chocolate chip bread as possible.
While I was skeptical about the dark chocolate chips at first, I LOVED the texture of the soft chips baked into the bread, and the bitter sweetness of the chocolate was the perfect contrast to the pumpkin. I remember when I first discovered it a few years ago, and I couldn’t get over how lusciously moist, sweet, and flavorful it was without tasting overly pumpkiny/squashy. And seeing as today’s recipe is already my second pumpkin installment of the season, you better believe that I’ve got many more pumpkin treats up my sleeve.Īside from seeing pumpkin-flavored EVERYTHING in the stores, one thing I always look forward to each fall is when Great Harvest Bread Company stores begin selling their delicious pumpkin chocolate chip cake bread. Pumpkin is not a seasonal thing in my book–it’s acceptable ALLLLL year round, folks. I know we’re only midway through September and it’s not “officially” fall yet, but when it comes to pumpkin, there’s no such thing as “too early.” I don’t care if it’s the 4th of July, I still won’t hesitate to bake myself an entire pumpkin pie to feast on. See more ideas about great harvest bread, harvest bread, recipes. Incredibly moist and flavorful pumpkin bread loaded with chocolate chips! Great Harvest Bread Company ain’t got nuttin’ on this bread! Explore Anastasia Anderson's board 'RECIPES- Copycat: GREAT HARVEST BREAD COMPANY', followed by 523 people on Pinterest.
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