last week brandon's parents were in town to love up that huck of ours, and while they were here old poppa joe had just one request: pumpkin bread. so, you know, i do aim to please. i also made him THE pumpkin chocolate chip cookies, because come on, but he declared the pumpkin bread the winner anyway, so... if that means anything to you. get on this one! i'm only a barely passable cook, but i happen to be a pretty damn decent baker, it turns out.
this is my last pumpkin recipe i swear it.
pumpkin bread!
1 can pumpkin puree* (always libby's, guys)
1 egg
1/2 cup sugar
1 tsp vanilla
1 1/4 cups whole wheat flour (bonus points: sub out 3/4 cup of it for bran flour)
1T pumpkin pie spice (or cinnamon) (or some combination of nutmeg, cinnamon, ginger, whatever speaks to you)
1 tsp baking soda
1 tsp salt
all the chocolate chips you feel like!
mix and pour into greased pan
bake at 350 degrees F for 25-35 minutes
(i start to check the middle around the 20 minute mark, the very worst thing is overcooked pumpkin bread.)
this time i got fancy and spread a layer of chocolate chips across the top of the batter before baking. it was pretty smart of me, if i do say so.
*it's really easy to sub out the pumpkin here for banana, or grated zucchini, grated carrots... whatever fruit/vegetable you have on hand that feels like becoming bread. plan for about a cup and a half or more, depending on the water content of the vegetable. the batter consistency on this guy is supposed to be real thick, so don't over do it.
p.s. sick of pumpkin recipes yet?
because... pumpkin sage pasta.
i made some the other night with spaghetti noodles and sliced sausage and you know what? pretty flippin great.
Pumpkin sage pasta is heaven on earth. Heaven I say!
ReplyDeleteThat bread looks dang good. Also what is the deal with Libby's pumpkin puree? I hear it's the best but why?
sounds so dang amazing!
ReplyDeletewww.modernsuburbanites.blogspot.com
what size can of pumpkin puree?
ReplyDeleteHey Natalie Jean,
ReplyDeleteWe’re studying the Master on Retail Design at ELISAVA in Barcelona and we’re analyzing Anthropologie and it’s users for this course. We’ve seen in your blog your a frequent user of this brand sou we’ll like you to answer the following questions for us.
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Thanks
i'm a bit of a pumpkin-phobic and usually avoid all forms but pie.
ReplyDeleteBUT i may be a reluctant convert. your cake plate and chocolate chips helped.
When you say one can... do you mean one large can or one small can?
ReplyDeleteAlso, you're pumpkin sage pasta recipe is SO GOOD. I made it last year and by accident bought the canned pumpkin with the pie spices ( Whoops). I wanted to try it again, and this year i made it properly and added sausage and WOW so much better!
Thank you for having pumpkin recipes that I actually like!
oops didn't read the asterisk. never mind!
DeleteYES. love pumpkin bread.
ReplyDeletexx
http://thepocketbookblogg.blogspot.com/
With chocolate chips?! Yes, please. YUM!
ReplyDeletehttp://sometimesgracefully.com
add this one to the recipe book!
ReplyDeleteThis is happening today after work.
ReplyDelete5:45 cannot come quickly enough...
Ok, so I didn't have Libby's pumpkin at my house, and had to use Western Family brand when I made your pumpkin cookies. Everyone liked them, but me. I thought they were terrible. It had to be the pumpkin!
ReplyDeleteHave you ever simply dumped a can of pure pumpkin and a spice cake mix together? It's yum and I'm wondering how it compares to this real deal. Also, been curious about that Trader Joe's mix.
ReplyDeleteI made two loaves, Natalie. One with chocolate chips, the other with cinnamon chips. They are in the oven right now, baking happily, and they smell straight-up like heaven.
ReplyDeleteI'm not going to want to share, am I?
This looks so good I'm feeling hungry even though I just had dinner! Gotta try it!!
ReplyDeleteI've already made the recipe twice! So tasty. Especially with the chocolate chips.
ReplyDeleteThanks for sharing!
whenever there is pumpkin & chocolate in a recipe, its going to taste amazing! i will have to try this! thanks for sharing!
ReplyDelete{lisa}
nightingalejunelove.blogspot.com
Hi Natalie! I used this recipe but replaced the pumpkin with puréed persimmons from our tree (bc we need to get rid of all these persimmons somehow!). I figured the flavors are similar and it turned out great! Very moist! Thank you for the recipe!
ReplyDelete