Wednesday, May 12, 2010

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Over the last couple of years, I have gotten more and more interested in cooking and baking things from scratch. Paired with this is an interest in making large batches of dishes and freezing them. The hubby and I made a go at this last year, before we moved, but the lack of kitchen space and our lack of recipes made that a short lived venture. Now that we are more settled, I'm revisiting the idea. This book had stellar reviews, so I bought a copy.

I was rather disappointed to see that a lot of recipes contained such standbys as Velveeta and cream cheese (and not all of them were meant to be frozen!), but I thought I would try some of the more "from scratch" recipes and see how they tasted/froze etc, so I picked their recipe for a Pumpkin Chocolate Chip Loaf.

Makes: Approximately 18 muffins

1 2/3 cups flour
1 cup sugar
1/2 tbsp nutmeg
1/2 tbsp ginger
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 cup plain pumpkin
1/2 cup melted butter
6 oz chocolate chips

PREHEAT oven to 350F

MIX flour, sugar, nutmeg, ginger, baking soda, baking powder, and salt together in a large bowl.

BLEND eggs in a small bowl
ADD pumpkin and melted butter
WHISK together
STIR in chocolate chips

POUR wet mixture into dry ingredients
FOLD together

POUR into greased baking pans

1.25 hours for bundt cake
40-45 min for loaves
20-25 min for muffins

My Thoughts
1. The recipe stated that it made 1 bundt cake, 2 large loaves, or 24 muffins, but a doubled recipe only netted me 24 muffins and a small loaf. I use a measured scoop to dole out my muffins so usually I am very close to the expected yield.

2. This recipe is...not that great. It's not terrible, it's serviceable, but it's nothing wonderful. The bread has a nice texture but the flavor is very plain. I will likely not make this again but instead try another recipe. Like this one from Joy the Baker. She's never steered me wrong.

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