A few years ago I needed to find a good recipe for pumpkin bread, so I went over to my kitchen bookshelf (yes I have a bookshelf in my kitchen) and grabbed one of my many Williams Sonoma cookbooks. I adore all of the WS cookbooks, and I spend a lot of time paging through them to look at the beautiful pictures. However, I don't really ever make any of the exact recipes because I love to put my own spin on things! This recipe is very loosely adapted from a pumpkin bread recipe in this book:
What You Need to Make the Pumpkin Bread:
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 cup raw sugar (but really any kind is fine - white, brown, raw, etc.)
- 1/2 cup extra virgin olive oil
- 2 eggs
- 1 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon*
- 1/2 tsp nutmeg*
- 1/4 tsp ginger*
- 1/4 tsp ground cloves*
- 1 cup semisweet or dark chocolate chips
Now Let's Make the Pumpkin Bread
- Preheat oven to 350 degrees and grease two 1-pound loaf pans (you can also bake in 1 large loaf pan that is at least 1.5 lbs or even use cupcake pans if you would rather have muffins)
- In a stand mixer, whisk together pumpkin, sugar, oil, and eggs
- In a seperate mixing bowl combine flour, baking soda, baking powder, salt, cinnamon nutmeg, ginger, and cloves - I whisk the dry ingredients together but feel free to sift them if you prefer
- Add dry ingredients to wet ingredients, mixing on low speed until well combined
- Fold in chocolate chips - your batter should be thick but not lumpy
- Add batter to prepared baking pans
- Bake in oven for 35 minutes - your house will smell wonderful - until bread is cooked through and cracks appear at the surface (muffins would probably take about 20 minutes while a large loaf would take 50-60 minutes)
- Transfer pans to wire rack and cook for 10 minutes in pan
- Remove bread from pans and cool completely
*if you do not feel like measuring all of these spices (or if you do not have them) you can substitute 2 teaspoons of Pumpkin Pie Spice or simply use 2 teaspoons of cinnamon (although it will not have as much flavor)
I hope that you enjoy my adaptation of this delicious Williams Sonoma recipe! I made it healthier than the original by reducing the amount of sugar by a half of a cup and using whole wheat flour instead of regular! I also changed the type of oil used (it originally called for nut oil which we avoid because of Lacie) and switched out dates for chocolate chips!
I own two of these loaf pans and use them for all of my quick bread recipes! I have had them for five years and I just love love love them!
Oh my goodness! I need to make this bread as soon as possible!
ReplyDeleteMy word.... this looks divine!!!
ReplyDelete<3 Sarita www.itsagirlgirlworld.blogspot.com
Thank you so much Sarita! It really is an amazing bread (and so easy too)!
Deletethanks for sharing this on Fabulous Friday. I hope you make another great recipe for the next party
ReplyDeleteHugs Maria.. its in two weeks
I definitely will! I love your link-ups!
Delete