Tuesday, January 12, 2010

Pumpkin Chocolate Loaf Plus+

I got this book (Baked: New Frontiers in Baking) and that says a lot since I rarely (almost never) buy cook books... there is a WEALTH of recipes online and among friends, why spend money for these recipes? Well, I am so glad I bought this book. 1.) Its beautiful 2.) It inspires 3.) It is creative and you actually can't find these recipes online 4.) There are fun little bio's of the recipes, like where they came from and how they came about 5.) It gives small quick tips on baking throughout.

I adapted a quick bread recipe in the book, here is my version:

Mix dry ingredients and wet ingredients in different bowls:

DRY, combine the following:
3 1/4 c. flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger
2 tsp baking powder
2 tsp salt

WET, whisk in this order adding things one at a time:
15 oz. pumpkin puree
1/2 c. oil
1/2 c. apple sauce
3 c. sugar
4 eggs
1 tsp vanilla
1/4 c. chocolate chips
1/2 c. cinnamon chips
1/2 c. grated apple w/ skin

Fold dry bowl into the wet bowl. Do not over mix.

Bake in two greased/floured loaf pans in pre-heated oven on 350 degrees for 1 hour and 15 min (or until toothpick comes out clean). I like to lightly sprinkle the tops of my sweet breads with pure white sugar before baking.

NOTE: This bread is not overly sweet. This bread is not the usual powerful pumpkin flavor you might be used to. The flavors are subtle. It would go great with many different flavors of honey, jams, hot coco, or mulled cider.

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