My parents have a pet name for me: Pumpkin. It sounds more like “Punkin,” actually. I’m not sure if they adopted this name because I was a roly-poly child, or what.
This season, I’m finding myself to be a bit of a roly-poly adult so I figured I’d just embrace it and get to baking. My friend Courtney brought this divine Chocolate Chip Pumpkin Bread to work last week and the smell of the cinnamon, nutmeg, chocolate, and of course — pumpkin — inspired me to make it at home.
I’d like to point out that while most of my culinary attempts turn out fine, I am still a very inexperienced baker. Just thinking about making any kind of bread makes me nervous, so I asked the Toddler to give me a pep talk.
He yelled “gooooo Mommy!” with one fist in the air.
I like to rock my sheep slippers, jammies and apron when I cook. You can’t see the top half of me, which is for the best.
This recipe makes THREE 9×3 pans full o’ bread.
Here are my pans.
Cooking with a recipe that is online is a challenge … how do the rest of you do it? I realize I should print out said recipe but our printer is currently buried under a PILE of junk in our hall closet which is another post altogether.
I enjoy the way that raw eggs look before you break the yolk.
The batter smelled, looked, and tasted amazing!
Verdict: this pumpkin bread is easy to put together, makes your house smell great and the final product is impressive enough to give to other people.
I do need someone to tell me how to extract the bread from the pans without tearing them to pieces. Thank you.