Monday, August 9, 2010

Baked Series: Pumpkin Chocolate Chip Loaf (2 of 7)


Hi Everyone.
This is post 2 of 7 of the Baked Series.
I’ll be doing seven posts this week (8/8 – 8/14) from the book

by Matt Lewis and Renato Poliafito


Baking is my Zen will be having a
from August 8 through August 14, 2010.

The giveaway will be the ‘not yet released’ cookbook,
By Matt Lewis and Renato Poliafito


Their book is due for release in October 2010. When it is available, the winner of the giveaway will receive a copy from…yours truly…Me.

In addition, you’ll receive a Baking is my Zen T-Shirt.

You’re probably asking, what are the rules to win this book?

Here are THE RULES for all seven posts (8/8 - 8/14):

• Contest starts on Sunday, 8/8/10 at 12a.m. EST.
• Contest ends on Tuesday, 8/17/10 at 11.59p.m. , EST.
• Winner announced on Wednesday, 8/18/10 by 5pm, EST.
• Find the WORD OF THE DAY within each post. Type it in the comment box as follows: Example: word of the day: bake
• You can post your comment daily in each post or all at once.(due by 8/17)
• All seven posts must have a comment with the ‘word of the day’ indicated.
NOTE: THIS GIVEAWAY IS OPEN FOR U.S. ONLY.


To make it easy, I have the word of the day very visible for you. Remember, you need to type or copy and paste the word of the day (insert word) in the comment box.

This is EXACTLY how it is to appear in the comment box:
word of the day: pumpkin

So, today’s word of the day: pumpkin

Here are a few bloggers who also made the Pumpkin Chocolate Chip Loaf. Check out their great blogs!







Pumpkin Chocolate Chip Loaf
From Baked-New Frontiers in Baking Cookbook by Matt Lewis and Renato Poliafito
Original Recipe shown below
Adapted Recipe Photo Tutorial by Carmen of Baking is my Zen


Our Pumpkin Chocolate Chip Loaf recipe came to our bakery via Matt’s mother, Gail. She was neither a cook nor a baker nor a kitchen hobbyist (she preferred ordering in), but she enjoyed making this quick bread, as it is extremely easy and the results are impressive. The loaf is incomparably moist, and the pumpkin and chocolate chips pair well together for the perfect accompaniment to a hot cup of coffee or tea.

Baked Note: This recipe does not require a mixer. It is simple and quick, and the ingredients can be whisked together by hand. Also, this loaf freezes extremely well, so feel free to double the recipe and make a few extra loaves.

yields: 2 (9-by-5-by-3-inch) loaves

3¼ cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger (optional)
2 teaspoons baking soda
2 teaspoons salt
1¾ cups (one 15-ounce can) pumpkin puree
1 cup vegetable oil
3 cups sugar
4 large egggs
1 teaspoon pure vanilla extract
1½ cups (12 ounces) semi-sweet chocolate chips

DIRECTIONS:
1. Preheat the oven to 350°F.

2. Butter two 9-by-5-by-3 inch loaf pans, dust them with flour, and knock out the excess flour.

3. In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.

4. In another large bowl, whisk together the pumpkin puree and oil until combined.

5. Add the sugar and whisk again.

6. Whisk the eggs into the mixture, one at a time, followed by the vanilla.

7. Add ⅔ cup room-temperature water and whisk until combined.

8. With a rubber spatula, stir in the chocolate chips.

9. Fold the dry ingredients into the wet. Do not overmix.

10. Divide the batter between the prepared pans.

11. Gently knock the bottom of the pans against the countertop to even out the batter.

12. Use the spatula to smooth the tops.

13. BAKE in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.

14. Transfer the pans to a wire rack and cool for 15 minutes.

15. Invert the loaves onto wire racks and cool completely before serving.

16. The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.



Pumpkin Chocolate Chip Loaf – PHOTO TUTORIAL
by Carmen of Baking is my Zen

Preheat the oven to 350°F.

Butter two 9-by-5-by-3 inch loaf pans, dust them with flour, and knock out the excess flour.


In a large bowl, whisk together the flour, cinnamon, nutmeg, 1 ½ teaspoon pumpkin spice (my variation in spices), baking soda, and salt.

In another large bowl, whisk together the pumpkin puree and oil until combined.

Add the sugar and wisk again.

Whisk the eggs into the mixture, one at a time, followed by the vanilla.

Add ⅔ cup room-temperature water and whisk until combined.

With a rubber spatula, stir in the chocolate chips.


Fold the dry ingredients into the wet. Do not overmix.

Divide the batter between the prepared pans.

Gently knock the bottom of the pans against the countertop to even out the batter.

Use a spatula to smooth the tops.

Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.

Transfer the pans to a wire rack and cool for 15 minutes.



Invert the loaves onto wire racks and cool completely before serving.

The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.

This recipe is FABULOSO!!!

NOTE: To be eligible for the Cookbook Giveaway, all 7 posts must have comments as indicated in the rules.


Peace in Baking,



Carmen

Baking is my Zen…sweet nibbles for the soul

19 comments:

Desiree said...

word of the day: pumpkin

I love anything with pumpkin, this looks so amazing!

Aaron said...

word of the day: pumpkin

This recipe is a definite keeper...of course all of the loaves from this book are.

Haddock said...

Aww... so sad.... only in the US.
All the best to the winners (and those who take part)
Meanwhile see if you enjoy this session of baking:
http://joezachs.blogspot.com/2009/12/baking-is-another-option.html

JG said...

word of the day: pumpkin

I've had this at the Baked in Charleston - divine!!

Tricia said...

word of the day: pumpkin

Dorothy Cunningham said...

pumpkin is the word of the day!
looks yummy, too!

Baking is my Zen...sweet nibbles for the soul said...

Hi All, Carmen here.

In order to leave a comment successfully, do the following.

Go to the comment box.
You’ll notice an ‘x’ word verification.
Leave the comment box.
You’ll end up back at the blog post.
Go back to the comment box.
You’ll notice a word verification.
At this point, write your comment.
Confirm by typing the word verification.
Choose an identity.
Click: Publish your comment.

Good luck!

Beth said...

word of the day: pumpkin

It looks delicious!

Gloria said...

Ok, did I mention I heart pumpkin? This looks amazing! I always add chocolate chips to my pumpkin bread...cause really, chocolate makes most everything better!

rebecca said...

wod: pumpkin

i've got the book, i need to try the recipe. (i might wait until fall though. i love pumpkin in october!)

Jenny Rodriguez said...

Word of the day: Pumpkin
Great job Carmen, love your blog!
Jenny aka Jenny with a camera from Flickr

sweetlife said...

PUMPKIN...love this, tasty

sweetlife

marzipan said...

Word of the day is PUMPKIN

Joanna from Colorado said...

Oh! this is a good one!

word of the day: pumpkin

Nancy said...

Word of the day: pumpkin

Jessica said...

Lovely, easy recipe. The photos are definitely making me hungry...great pics!

Thanks for sharing with us.

jessyburke88@gmail.com

Liz said...

word of the day: pumpkin

Jen_from_NJ said...

word of the day: pumpkin

This is a must make in the fall!

Melissa said...

word of the day: pumpkin

Mmm! This reminds me of the pumpkin bread my mom makes. Sometimes she adds chocolate chips, sometimes nuts, and even fruits like cranberries occasionally.

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)