Omnomnominator’s Blog

Of breads and bars

Posted in Cookies by user72521 on May 2, 2009

I took my (paid for) truck for an oil change today and was told I had a power steering fluid leak. I knew this already because I put power steering fluid in a few months ago and then promptly forgot about it. For some reason, per my dad, power steering fluid is one of those fluids you should never have to add to unless you have a leak. Long story short, I had to have the rack and pinion replaced to the tune of SEVEN HUNDRED DOLLARS. Hrmf. I was understandably a littleĀ  grumpy about that. The mechanic gave me a ride home (and then called me later to tell me I couldn’t have my truck back til Monday morning) so I did some yard work before the rain came. I cleaned the house, did some laundry reorganized my kitchen cabinets and cleaned up the pantry. It was then that I spotted some Cornflake crumbs and thought this would probably be a good day for some Magic Cookie bars. Might put me in a better mood. Then I found a can of pumpkin and thought what the hey, might as well make some pumpkin bread while I’m at it.Then I got a little giddy at the thought of a new recipe. So, I haven’t tried the bread yet but it looks pretty good. I got the recipe for the Cookies off the back of the cornflake box, I’ve blogged about those already. The Pumpkin Chocolate Chip Loaf recipe came from my favorite dessert book Baked: New Frontiers in Baking.

For the Cookies, I used Butterscotch chips, coconut, Milk Choc. Chips and Dark Chocolate chips. And some walnuts.

Pumpkin Chocolate Chip Bread

3 1/4 cups all purpose flour

2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp ginger (Optional. I did not opt.)

2 tsp salt

1 cup vegetable oil

1 3/4 cups pumpkin puree (15oz can)

3 cups granulated sugar

4 large eggs

1 tsp vanilla extract

2/3 cup water, room temperature

1 cup (12 oz) semisweet chocolate

Preheat the oven to 350F and position a rack in the middle. Grease and flour two 9×5 inch loaf pans (I’d use Baker’s Joy).

In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

In another large (VERY LARGE. I HAD TO GET OUT MY BIG SAUCE PAN BECAUSE MY BIGGEST BOWL WAS TOO SMALL) bowl, whisk together the oil and pumpkin puree. Add the granulated sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water. Mix in the chocolate with a rubber spatula.

Fold the dry ingredients into the wet ingredients until just combined. Do not overmix (and don’t worry if you see a few small streaks of flour). Divide into the two pans and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer pans to a wire rack to cool for 10 minutes, then unmold leave to cool completely.

I found you, Pumpkin!

I found you, Pumpkin!

The recipe said butter and flour the pans. I prefer Bakers Joy and will forever dismiss the butter and flour instructions from now on.

The recipe said butter and flour the pans. I prefer Bakers Joy and will forever dismiss the butter and flour instructions from now on. Baker's Joy is just more effective.

Whisking the dry ingredients

Whisking the dry ingredients

Whisking the wet ingredients. It was just about now that I realized I still had more liquid to add before the dry and I was going to need a much larger vessel.

Whisking the wet ingredients. It was just about now that I realized I still had more liquid to add before the dry and I was going to need a much larger vessel.

You are going to need a BIG bowl

You are going to need a BIG bowl

In the pans ready to bake

In the pans ready to bake

I got hungry in the meantime so I made a grilled cheese and turkey sammy

I got hungry in the meantime so I made a grilled cheese and turkey sammy

Right out of the oven, looking nom-riffic

Right out of the oven, looking nom-riffic

Looking good....

Looking good....

AND my magic cookie bars. I mixed the bread while these were cooking

AND my magic cookie bars. I mixed the bread while these were cooking.