There's Tilly-Mae with the goods in her hands. As I placed the tray in her eager little mitts she inhaled somewhat over dramatically and wide-eyed (she is my goddaughter after all): "That smells very good, Auntie Ceri!"
That girls knows quality baking when it's laid before her.
I posted pics of this autumnal concoction on Facebook and requests for the recipe came flooding in. Trickled in may be slightly closer to the truth and less wishing thinking on my part - at least three of you were keen to know the ingredients and method required. Your wish is my command.
However, a little preamble before you reach for your apron strings.
I left the USA a couple of weeks ago when pumpkin fever was in full flow. You could not escape the distinctly orange orbs wherever you looked; I think we must have passed at least a dozen pumpkin patches on our very scenic drive from Santa Barbara to LA. It actually became a game, an attempt to pass the 3.5 hours drive: who'd be first to spot the next pumpkin patch.
Thrilling. I know.
Even the big café chains had bought into the pre-halloween hysteria, ensuring a plethora of pumpkin based drinks were on offer for fans of the ultimate fall flavour. Pumpkin spice latte at Starbucks? Pumpkin pie shake from Jack In The Box? The Pumpkin Smash® only at Jamba Juice? (I actually tried this last one. Had it for breakfast the day we went to Universal Studios: non-fat frozen yogurt and a hint of cinnamon and nutmeg. Rather liked it. Infinitely better than the berries and peanut butter one Craigy Boy opted for. Ugh.)
Yup, I too found myself with a passion for all things pumpkin and even managed to squeeze these fragrant beauties in one of the three suitcases I accumulated along the way:
Between these candles and my recent cake making our house must be the most autumny smelling abode in Brackley. Come round for a sniff if you don't believe me. You might get some cake too.
But just in case you'd prefer to make the bread for yourself I will now wax less lyrical and do what I came on here to do.
Ladies and gentleman, Choc Chip and Spiced Pumpkin Bread, courtesy of the oh so very talented Sally's Baking Addiction.
May your Fall be be full of tricks, treats and an abundance of pumpkins.
GW, over and out.
- 1 and 3/4 cups (220g) plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin puree (I get mine from Waitrose)
- 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil (I've tried it with both vegetable oil and coconut oil and prefer it with the latter but works with both)
- 1/4 cup (60ml) orange juice
- 2/3 cup (120g) chocolate chips of your choice (milk, dark, white)
- Adjust the oven rack to the lower third position and preheat the oven to 350ºf/180ºc degrees. Spray a 9x5 inch loaf pan with non-stick spray or grease with butter.
- Whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined.
- In a different bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice.
- Pour wet ingredients into the dry ingredients and mix together. Try not to over mix. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes, making sure to cover the top of the bread with aluminium foil halfway through which will prevent the top from browning too much. Bread is done when a toothpick inserted in the centre comes out clean with only a few small moist crumbs.
- Do keep an eye on it after 50 mins or so as some ovens bake quicker/slower than others.
- Allow the bread to cool for at least 10 minutes before turning it out onto a wire rack. Don't try to cut until completely cool or it may fall apart!
- ENJOY! I have no doubt that you will. But be kind and share. ;)