honey I made the pumpkin chocolate chip bread

In fact, I made two loaves of pumpkin chocolate chip bread and in one short paragraph I'm going to share my recipe for these loaves. This year during our short baking with pumpkin 🎃 season I made pumpkin pie, great idea and pumpkin bread, another great idea. My original bread recipe called for water, ugh, yuck, water, I go a little nuts when I see water in a recipe, it just feels like such a lost opportunity. This time I used a long shot of strong espresso as a fill in for 'water', another great idea. Boy, I'm on a roll.

I like making two loaves, one for now and one in the wings for later, another great idea!

Ingredients and Recipe for Pumpkin Chocolate Chip Bread
Makes two 9x5" loaves

1 cup canola oil

2 & 2/3 cups sugar

4 large eggs

2 cups pumpkin ( or 1 -15oz can pumpkin)- not pumpkin pie filling

1 long shot espresso, about 1/2 cup strong coffee

1 & 1/2 teaspoons vanilla extract

3 & 1/3 cups all purpose flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1 & 1/2 teaspoons fine sea salt

1 teaspoon pumpkin pie spice

1 cup chopped walnuts or pecans

1 & 1/2 cups (9oz) semisweet chocolate chips

Preheat the oven to 350F

Coat 2 -9x5" loaf pans with baking spray

Cream together the canola oil and sugar in a large bowl. Beat in the eggs, pumpkin, espresso and vanilla.

In a smaller bowl mix together the flour, baking powder, baking soda, pumpkin pie spice and sea salt.

Stir the dry mixture into the pumpkin mixture, then mix in the nuts and the chocolate chips.

Divide the batter between the two prepared loaf pans, smooth the tops.

Bake for one hour or until cake tester inserted in center of loaf comes away clean.

Remove the loaves from the oven and place on a metal rack.

Cool the loaves for about 10 minutes, then remove from the pans and continue to cool completely.

Wrap the loaves in plastic wrap to store overnight on the counter. I usually put one loaf in the freezer to enjoy later.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta 1&1/2 cups water or vegetable broth 3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries 6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt 1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and place the cranberries on top. Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home. They made dinner at home one night so I brought a couple of appetizers to share. My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip. I like to serve it spread on small crisp crackers but toasted sliced baguette works well too. Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice 2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...

Tarragon and Chives

Search This Blog