Pumpkin Chocolate Chip Bread

It is the season where just about everything turns into a pumpkin flavour. As much as we love or loathe the pumpkin inspired spirit I do prefer to bake with it and the pumpkin loaves have out number the banana ones in my kitchen. I know I have posted a Pumpkin Loaf recipe before however this recipe is slightly different. Dense... moist and full of flavour with just a hint of chocolate.  


Pumpkin Chocolate Chip Bread

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1 3/4 (200g) of all purpose flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 teaspoon British mixed spice

1 tablespoon ground flax seed

2 tablespoons wheatgerm
3/4 teaspoon salt
2 large eggs

1/2 cup (100g) caster sugar

1/2 cup (100g) dark brown sugar, packed

1 1/2 cups (340g) pumpkin puree - fresh or canned

1/2 cup (120ml) vegetable oil 

1/4 cup (60ml) orange juice 

2/3 cup (120g) dark semi sweet chocolate chips

Preheat oven to 350ºF. Prepare a 9x5 inch loaf pan with a non stick cooking spray or baking parchment paper or butter and flour the loaf pan.

In a large bowl mix the flour, baking soda, spices, salt, ground flax seed, and wheatgerm together. Set aside. 

In another large bowl whisk the eggs, caster sugar, and brown sugar until combined. Whisk in the pumpkin, vegetable oil and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together until just blended. Do not overmix a few lumps are fine. Gently fold in the chocolate chips.  

Pour the batter into the prepared baking pan, place on the rack in the middle of the oven, and bake for about 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. If you are worried that the top might brown too much you may loosely cover with foil halfway through the cooking time to prevent the top from possibly browning too much.  

Allow the bread to cool completely in the pan on a wire rack. Once cool remove and slice. 

Notes: You may want to add 2 teaspoons ground cinnamon, 1/4 teaspoon freshly grated nutmeg and 1/4 teaspoon cloves instead of the 1 teaspoon pumpkin pie spice. 

Leftovers #6 Apple Chutney Bread Pudding

There was a bit of my apple chutney hanging around in the fridge. And there was a half loaf of bread on the kitchen counter so I thought let's put these two together. After a very rainy day yesterday Apple Chutney Bread Pudding sounded very comforting. This was the perfect way to use up the leftover apple chutney. Again bread pudding is easy. All you need is 6 eggs, 1 and 3/4 cups of milk, sugar, cinnamon, butter, 10 slices of day old bread and of coarse apple chutney. 

I buttered an oven-proof baking dish and buttered the slices of bread. Then I cut the slices of bread in half. Arranged half of the bread slices buttered side up in the bottom of the dish. Then spread the apple chutney on top. Sprinkle with some sugar. Crack the six eggs into a bowl add the milk. Whisk together. Pour some of the mixture over top of the chutney covered bread slices. Wait about a minute for some of the mixture to be soaked up by the bread. Then place the remaining bread slices on top, buttered side up. Pour the remaining egg mixture on top. Sprinkle with sugar and cinnamon. Place in a preheated 350ºF oven for 40 - 45 minutes. Serve hot!  

   

Although this is not the most glamorous photo... I wanted to share this sight. I absolutely luv how the bread pudding swells and puffs up in the oven. When it does this you know it is not long before it will be reaching it's true destiny... your stomach!   

You can serve it with whatever you like. I chose a nice drizzle of golden syrup and a sprinkle of cardamom! - JW    

Rhubarb and Mixed Berry Crumble

Over the weekend this became a joint effort. Not that it takes two people to make a rainy day dessert. More like my fiancé went out to the garden to collect some rhubarb, came up with the idea for a dessert and I felt compelled to get my hands in there while things were coming together in the kitchen. Honestly I don't need an excuse to take over the helm in the kitchen... I just get in there! This was the best comfort food on a rainy day. The sharp tart taste was balance by the sweetness of the mixed berries and crumble. Super easy and so delicious. Enjoy! - JW   

Rhubarb and Mixed Berry Crumble

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4-5 cups of rhubarb stalks 

2-3 cups mixed berries

1 cup caster sugar

1/2 cup brown sugar

4 oz (125g) of butter

3/4 cup of white flour 

Pre heat the over to 200ºC / 400ºF.

Wash and cut up the rhubarb stalks into 2cm / 1 inch pieces. Making sure all the leafy parts are cut of - they are poisonous.

Melt the butter and add both of the sugars and flour. Mix well to create a crumbly mixture.

Put the rhubarb and mixed berries into a lovely oven proof dish. Cover with the crumble mixture. Bake for about 35-40 minutes or until crumble is browned and crisp. 

Let cool for a bit before serving. May be served with ice cream or whip cream. 

Note: You could cut down the caster sugar a bit if you find it too sweet however that would elevate the tartness. 

Rainy Day Treat

This afternoon I was in the mood to make a quick treat. Taking a break from the routinely Rice Krispie squares... I decided to make these Golden Graham cereal treats. Think of a squashed down jumbled s'more. They are very sweet! Too sweet for my liking but I think I know some mouths who will jump for joy when they see these. I followed the recipe to the T and found that letting them set in the refrigerator for 10 minutes, as suggested, wasn't enough. I had to put my pan in the freezer. Regardless I am sure they won't be around for too long to worry about. - jw