Friday, September 17, 2010
Pumpkin Bread with Chocolate Chips
Roasted Sugar Pumpkins
Roasting pumpkins is much like roasting any other winter squash. Just make sure they are sugar pumpkins or pie pumpkins first (not carving pumpkins which lack flavor). Cut them in half, scoop out those seeds (which I recommend roasting after tossing with a little salt and melted butter), and place them face down on a baking sheet. Cover with foil and bake at 350 degrees for 1 1/2 hours. Scoop out the flesh, discard the skin, and mash the flesh until it is smooth. Sometimes pumpkin puree can be a bit watery. If it is, try draining it in a cheesecloth lined sieve for awhile.
Marion Cunningham's Pumpkin Bread
Adapted from Fanny Farmer Cookbook
This loaf is spicy and dense, but not overly sweet. It's a wonderful snack with hot coffee or tea, but would also be a fantastic dessert if topped with cream cheese frosting (or a dollop of sweetened whipped cream).
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Yield: 1 loaf
1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 1/2 teaspoons of pumpkin pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg)
1 cup pumpkin puree
1/2 cup vegetable oil
2 extra large eggs, lightly beaten
1/4 cup water
1/2 cup semi-sweet chocolate chips
1. Preheat the oven to 350 degrees.
2. Whisk together the flour, salt, sugar, baking soda and spices in a large bowl.
3. Mix the pumpkin, oil, eggs and water in another medium bowl.
4. Add the wet ingredients to the dry and whisk only until combined. Stir in the chocolate chips.
5. Pour into a greased standard-sized loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
6. Turn out of the pan and cool on a rack.