Friday, October 26, 2012

Recipe: Pumpkin Bread

It seems that with the onset of fall, everyone is pumpkin-obsessed. From everyone's undying love for Starbucks' Pumpkin Spice Latte, to the miraculously edible pumpkin soup in Commons, fall is the season of pumpkin. Which is fine by me. Pumpkin has such a smooth texture that it can go into virtually anything. Since pumpkin is technically a vegetable, I can devour sugared up pumpkin treats all in the name of getting in my daily serving of vegetables.

Which brings me to the awesomeness of pumpkin bread. It's a vegetable and bread so it's a perfect fall themed snack. I adapted this recipe from all recipe's Downeast Maine Pumpkin Bread. Although there's a long shopping list of spices, I you can just use a ton of pumpkin pie spice, which is usually a blend of cinnamon, nutmeg, and ginger. Enjoy, and don't skimp on the chocolate chips!

Pumpkin Bread

1 can pumpkin puree (15 ounces)
4 eggs
1 cup vegetable oil
2/3 cup water
1 teaspoon vanilla extract
3 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cloves
1 teaspoon allspice
1/4 teaspoon ground ginger
2+ cups chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans
2. In a large bowl, mix together pumpkin puree, eggs, oil, vanilla, water and sugar until well blended.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice cloves and ginger
4. Stir the dry ingredients into the pumpkin mixture until just blended and add the chocolate chips. Pour into the prepared pans.
5. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Be sure not to over bake or it'll become spongy!

1 comment:

  1. pumpkin is lovely. but it's not just good in sweet pairings. spicy goes well with pumpkin too.



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