One of my favorite things about the fall is pumpkin, especially Starbucks Pumpkin Spiced Latte, yum! I also love the new Pumpkin Spiced Coffee at Dunkin Donuts and just bought myself Pumpkin Spice Green Mountain Coffee K-Cups! Not only do I like to drink it, I love to eat anything pumpkin flavored. Surprisingly pumpkin pie is pretty far down on my list of favorite pies – yes I have a list. But I love pumpkin and have been collecting recipes on pintrest for the past few weeks to gear up for my autumn cooking! I can’t wait to make Pumpkin Chilli, Pumpkin Risotto, Pumpkin Curry (my mouth is watering) and pumpkin desserts other than pie. I was even thinking of trying a pumpkin granola bar, although my attempt at crunchy granola bars thus far hasn’t been the greatest.
My first attempt at baking with pumpkin was last night; I made Pumpkin Chocolate Chip Bread, and I do have to say it is delicious! I found this recipe from Sweet Pea’s Kitchen and made a few [healthy] changes. Even with the changes the bread is incredibly moist and super flavorful. The bread isn’t overly sweet, spicy or oily. I mostly used yogurt to cut out the oiliness but just a little to keep the richness that makes bread so addicting and rich. I also cut back on some of the sugar and replaced it with applesauce. If you aren’t going to use chocolate chips don’t do this. But if you do then definitely do so! The chocolate chips give the bread its sweetness ,and I could not imagine how sweet it would be with all that sugar. But without the chocolate chips it does need a little more sugar, or you could try adding raisins, I think that would taste delicious as well!
I used two small loaf pans, I think the measurements are 3×6, and I used two. Or you can opt for 1 9×5 inch loaf pan. It’s a very simple recipe to prepare, 15 minutes at most. I hope you enjoy this as much as I do.
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon salt
7.5 ounces pumpkin puree (half of a 15 ounce standard can)
1 Tablespoon vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/3 cup water, room temperature
¾ cups (12 ounce) semisweet chocolate chips (or raisins)
Let cool for 10 minutes before removing from the pan.
I had to control myself this morning when I was eating breakfast. After the first bite I was addicted!
More pumpkin recipes coming soon!