Wednesday, December 12, 2012

Pumpkin Chocolate Chip Bread

My ability (and desire) to bake varies from day to day, but I had pumpkin leftover from Thanksgiving and a recipe for Pumpkin Chocolate Chip Bread in front of me, so it seemed appropriate to bake over the weekend.

To say I was thrilled with the vibrancy of this orange would be an understatement.

  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • 3 eggs
  • 1/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1 2/3 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup + 1/4 cup chocolate chips, divided

As the blogger suggested, I lined my loaf pan with parchment paper and preheated my oven to 350 degrees.  I mixed my wet and dry ingredients separately, the combined them and folded in the first cup of chocolate chips, before dumping the whole thing into my loaf pan, topping it with another 1/4 cup of chocolate chips, and baking for approximately 70 minutes.  

I also watched my bread, which looks beautiful and delicious in this photo, sink before my very eyes when I removed it from my loaf pan to cool on my wire rack.  I still have no idea what I did wrong, but I know that it didn't matter because this bread tasted AWESOME.  It is dessert, to be sure, but I wouldn't have it any other way.

 These are, of course, great.

Giuseppe Zanotti via Barneys

I've always been comfortable in heels, but my legs are becoming stronger due to a new workout regime and I believe I'd be better in these heels than ever before.  And just think, if I stopped eating sweet, chocolate-chip laden breads I'd REALLY be in heel-walkin' shape.

But I would never do anything so drastic.

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