Archive for December, 2009


pumpkin bread!

I know it’s more the gingerbread season right now, but we have to do something with those left over fall pumpkins, right? I got around to changing out my “decor” last week and I had two lovely little pumpkins that I just couldn’t bear to throw away. A little voice in the back of my head told me to turn them into puree for bread, but I kept putting it off. Yesterday morning I awoke to less than ideal temperatures in our house on account of the boiler being out, so that little voice got a bit louder and I decided to go ahead and roast the pumpkins in the oven for an hour. Two things were accomplished – the little voice was silenced and my house was warmer! So after roasting and peeling and pureeing the pumpkins, I used the puree in this chocolate pumpkin bread recipe. The original recipe calls for 16 oz canned pumpkin and 2/3 cup water, but since fresh puree is so much more watery I decreased the water to about 1/4 cup and used 18 oz of the fresh puree. I have also increased the nutmeg and vanilla by 1/2 tsp each, as recommended here. The original recipe was from Elise Crapuchettes in Hot Providence.

Chocolate Chip Pumpkin Bread

1 cup vegetable oil
2 2/3 cup sugar
4 large eggs
18 oz fresh pumpkin puree
1/4 cup water
3 1/3 cups flour (reserve 1 tbsp to toss with the chocolate chips)
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp nutmeg
1 1/2 tsp vanilla
1 1/2 cups chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 350 degrees. In a large bowl, beat together sugar and oil. Beat in eggs, pumpkin, and water. Add flour (reserving 1 tablespoon), baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend. Toss chips in reserved flour to keep them from sinking to the bottom of the batter. Stir chips and nuts into the batter. Spoon batter into two greased bread pans. Bake for one hour or until a cake tester comes out clean. Cool in pans for 10 minutes. Run a knife around the edges and turn out onto a wire rack to cool completely. Wrap in plastic wrap and store overnight before serving.



I forgot to add in my post about the bbq chicken pizza that I also like to add a little bit of garlic powder or onion salt to the dough. I think it helps to give it a bit more zing and add to the complexity of it all. This tip works for all pizza doughs, by the way.