Wednesday, September 19, 2007

Baking Season Has Begun

I've been aching to bake but we've been so dang busy and then I got really sick (first time since I quit working!)...and finally had a little energy today. While Ryan was at his LSAT class tonight, Sofia and I made some delicious Pumpkin Chocolate Chip Bread. (Recipe compliments of Lindy's mom, Risa Udall, -THANK YOU FOR SHARING!) It made the house smell like Fall and it turned out so yummy. It actually reminds me of the same bread from the Great Harvest Bread Company. I used mostly 100% whole wheat flour, added the chocolate chips, and a couple of dashes of pumpkin spice to the recipe and voilĂ ! Here is the finished product....recipe to follow....

Risa’s Pumpkin Bread

1/2 cup oil

1/3 cup water

2 eggs

1 cup canned pumpkin

Mix together the above ingredients. In another bowl, mix together:

1 2/3 cups flour

1 teaspoon soda

1/2 teaspoon nutmeg

1 1/4 cups sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup nuts (optional)

Add the dry mixture to the pumpkin mixture. Pour evenly into greased and floured pans (1 large or 2 medium). Bake at 350 degrees for 50-60 minutes.

--I'm thinking of trying to use creamed honey (instead of white sugar) to sweeten it the next time I make this. I'm not sure; however, what that will do to the texture...but that's what baking is all about--experimenting!


elcapitanche said...

The amazing thing about this bread is that we couldn't stand to eat anything else for an entire day it was so good!! Thanks, Storm, for being so talented when it comes to baking.

Tori said...

That does sound fantastic! I'd love to hear how it comes out with the honey...cuz your honey was mmm--mmm good!

Stormy said...

Stay tuned, man...haven't done the honey yet--hope to THIS week! Love ya!

Stormy said...

Sweetheart, my baking skills will always be a catch 22 for us, huh?!?! We find something we love and eat it (and nothin' else) until it's all gone. Thanks for loving my food. I will always "cook for you" (said in greek accent voice).