New Week, New Recipe
Nov. 21st, 2005 12:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerChocolate Chip Pumpkin Bread
Actually, it's been a warm winter, we haven't gotten anywhere near as many gourds in our weekly CSA box as we did last year.
1/2 cup butter
2 1/2 cups sugar
4 large eggses
15 oz pumpkin
2/3 cup water
3 1/3 cups flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tsp vanilla
1 cup chopped walnuts or pecans
9 ounces bittersweet chocolate chips
Heat oven to 350. Cream butter and sugar. Beat in the eggs, pumpkin, and water. Mix dry ingredients and stir in to blend with vanilla. Mix in nuts and chips. Spoon into two lightly greased 9x5" loaf pans. Bake for 1 hour, or until the traditional toothpick test produces a clean result. De-pan, cool on a rack, and store wrapped overnight before serving.
What worked: This was pretty good, although they mean it when they say to refrigerate overnight. Hot from the oven, this was... hard to describe, but not realy tasty. Cold, there was a variety of flavor that tasted pretty good.
I took a loaf to rehearsal, and it was devoured appreciatively. On the other hand, we all know that actors will eat anything... they're nearly as bad as heralds.
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maestrateresa wanted less chocolate, but that was the only such vote. I used walnuts, because I'm making a pecan pie later this week. I think pecans would be more interesting.
What didn't: I'm not a huge pumpkin fan - I don't mind it, but I'll choose other sorts of pie by preference. Also, cutting, rinding, and steaming/baking the flesh takes a huge amount of time and effort... and the end product is identical to the canned stuff. What's the point, really?
I cut the oil and sugar down from the original and I could have taken it down farther without the loaves suffering any loss of flavor or texture.
Will I make it again? Meh. I might, but I won't put it in the regular rotation.
Actually, it's been a warm winter, we haven't gotten anywhere near as many gourds in our weekly CSA box as we did last year.
1/2 cup butter
2 1/2 cups sugar
4 large eggses
15 oz pumpkin
2/3 cup water
3 1/3 cups flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tsp vanilla
1 cup chopped walnuts or pecans
9 ounces bittersweet chocolate chips
Heat oven to 350. Cream butter and sugar. Beat in the eggs, pumpkin, and water. Mix dry ingredients and stir in to blend with vanilla. Mix in nuts and chips. Spoon into two lightly greased 9x5" loaf pans. Bake for 1 hour, or until the traditional toothpick test produces a clean result. De-pan, cool on a rack, and store wrapped overnight before serving.
What worked: This was pretty good, although they mean it when they say to refrigerate overnight. Hot from the oven, this was... hard to describe, but not realy tasty. Cold, there was a variety of flavor that tasted pretty good.
I took a loaf to rehearsal, and it was devoured appreciatively. On the other hand, we all know that actors will eat anything... they're nearly as bad as heralds.
maestrateresa wanted less chocolate, but that was the only such vote. I used walnuts, because I'm making a pecan pie later this week. I think pecans would be more interesting.What didn't: I'm not a huge pumpkin fan - I don't mind it, but I'll choose other sorts of pie by preference. Also, cutting, rinding, and steaming/baking the flesh takes a huge amount of time and effort... and the end product is identical to the canned stuff. What's the point, really?
I cut the oil and sugar down from the original and I could have taken it down farther without the loaves suffering any loss of flavor or texture.
Will I make it again? Meh. I might, but I won't put it in the regular rotation.
