It’s Foodie Tuesday!
Pumpkins! Between dreams of pumpkin donuts and pies; of idyllic images of kids frolicking in pumpkin patches; with Halloween around the corner and the decision on what and how to carve the jack-o-lantern weighing heavily, I’ve got pumpkin on the mind. And if there was an icon for the season, the pumpkin would be it.
And I do plan on doing as much with pumpkin as I can in the next couple of weeks. We will be taking the kid to a pumpkin patch – his first farm visit! And it’s Thanksgiving in Canada next Monday so there will be many, many pies.
But this evening, the little guy and I home together just the two of us, the weather outside kinda gross we chose to bake. These pumpkin loaves were our tasty project tonight:
Pumpkin Loaves with Chocolate Chips, recipe adapted from Baked: New Frontiers in Baking via Pittsburgh Needs Eated:
3 cups cake flour
2 tsp baking soda
1 tbs cinnamon
1/2 tsp nutmeg
1 tsp ginger
2 tsp salt
1/2 cup vegetable oil + 1/2 cup butter softened
1 3/4 cups pumpkin puree (15oz can)
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/3 cup water, room temperature
1 cup (12 oz) chocolate chips or chopped semisweet chocolate
Preheat your oven to 350F and grease two loaf pans (silicone bakeware doesn’t need greasing, FYI).
In a large bowl combine your dry ingredients and give it a quick whisk.
The pumpkin loaves bake for about 1 hour -1 hour 15 minutes. I used one silicone and one metal pan and you should note that the silicone pan loaf will cook faster. Check after an hour with a toothpick in the centre – it’s done when it comes out clean!