From the Kitchens of Cheesecake Farms
Been swooping around on your broom stick all day?
Time for tea!
Try my Chocolate Chip Pumpkin Bread.
It's frightfully delicious!
Chocolate Chip Pumpkin Bread
Good the day it's made. Even better the next!
Makes 1 (9 X 5 inch) loaf
1/2 cup vegetable oil
1 1/4 cups sugar
2 large or extra large eggs (1/2 cup)
1/2 cup pumpkin (canned or fresh puree - not pumpkin pie filling)
1/2 cup milk (any type including soy and almond)
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoons ground nutmeg
1/2 cup semi sweet chocolate chips
Position oven rack so bread will bake in center. Preheat to 350 degrees. Grease pan. (See Karla's Tip #1 below.)
In one bowl, whisk together oil, sugar, eggs, pumpkin and milk.
In another bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and chocolate chips.
Combine both bowls and mix together. Pour into prepared pan.
Bake in preheated oven until a cake tester comes out clean and the loaf pulls away slightly from the sides of the pan - 1 to 1/14 hours.
Cool in pan 10 minutes before attempting to remove. Finish cooling on a wire rack.
Karla's Tip #1 - The Sticking Problem
Do your cakes and tea breads stick to the bottom of the pan no matter how well you grease?
Here's what to do....
Measure a piece of baking parchment so it will cover just the bottom of your pan. Don't let the parchment come up the sides even a little. Remove the parchment from the pan.
Grease pan as recipe instructs then put the parchment into the pan (on top of the grease) covering the bottom.
Put in the batter. Bake.
Cool as directed then invert pan onto a cooling rack. Remove pan.
Pry up a corner of the parchment and gently peel back from the baked cake or tea bread. Discard parchment.
Re-position cake or tea bread top side up and let cool completely.
Voila! Nothing stuck to the bottom of the pan!!