Here is another recipe that uses roasted pumpkin puree in a quick bread that is a adapted from a recipe by Alton Brown. I changed a few of the ingredients to make it my own, and while the original recipe used shredded pumpkin, I used my usual puree so I decreased the amount of pumpkin. I also added in some extra goodness with some whole wheat flour, and used chocolate chips instead of pumpkin seeds as I love the combination of chocolate and pumpkin together. I love quick breads as they can be put together in minutes and are easily adaptable to whatever you have on hand in your pantry. If you prefer, you could easily substitute ether walnuts or raisins (or both) for the chocolate chips.
To make my pumpkin puree I first slice my fresh pumpkin into pieces, remove the seeds and fleshy bits, then cut the pumpkin into 4 inch pieces. I then lay the pumpkin onto a foil lined baking sheet and roast it for about 30 to 45 minutes (depending on hardness) until it is fork tender. Once cooled I scoop out the flesh and puree it then place it in a sieve over a bowl to allow the excess liquid to drain out. The remaining pumpkin puree is now ready for using into any recipe needed. Of course, for this recipe you can always use canned pumpkin, but we do not have that available here in Umbria.
Deborah Mele 2011
Pumpkin Chocolate Chip Bread
A moist pumpkin flavored loaf studded with chocolate chips.
- 1 Cups All-purpose Flour
- 1 Cup Whole Wheat Pastry Flour
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- Dash of Salt
- 1 1/2 Cups Granulated Sugar
- 3/4 Cup Sunflower Oil
- 3 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Cups Roasted Pumpkin Puree (See Above) or Canned Pumpkin
- 1 – 1 1/2 Cups Chocolate Chips
- Preheat the oven to 350 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the sugar, vegetable oil, pumpkin, eggs, and vanilla.
- Pour the egg mixture into the flour mixture and stir just until combined.
- Fold in the chocolate chips.
- Pour mixture into a lightly greased 9 X 5 inch loaf pan.
- Bake for about 60 minutes, or until a cake tester comes out clean.
- Cool before slicing.
Adapted from a recipe by Alton Brown