The scent of autumn has landed itself smack in the center of my kitchen. Pumpkin spice and all the warm delicious things that come along with it. I have dreamed, created and consumed nothing but pumpkin this and pumpkin that. Thank goodness I love pumpkin.
I am going to admit this, I have consumed a bit too much pumpkin in the last two weeks. (I better knock it off before I find myself writing a blog about how much I hate pumpkin everything.) I know fall isn’t even here yet. You think I’m crazy, but what else is new? Chefs don’t have a reputation for being sane, you know.
Okay, so I have gone pumpkin crazy. I get that, but who doesn’t love the smell of fresh baked pumpkin bread filling their entire house? Better than any candle or air freshener I’ve ever bought. I’ve waited 11 months for pumpkin bread. I don’t bake this sort of thing in May or you might call me crazy.
Seasonal baking has to be one of my favorite things. Gives me a reason to put my baking skills to the test, (well give me an A for effort here, OK?) break out all the fancy baking equipment and designate a whole day to nothing but baking. I always try to find a partner in crime by involving a friend or family member to at least give a helping hand in return for a few taste-testing treats. There really is no better way to celebrate any season than in the kitchen.
White Chocolate Pumpkin Bread
Yield: 2 Loaves
Ingredients:
2 cups freshly grated pumpkin
4 large eggs
2 cups sugar
1 cup vegetable oil
3/4 cup water
3 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp salt
2 cups or 1 12oz. bag of white chocolate chips
Preheat oven to 350 degrees. Grease two 9x5x3-inch loaf pans and set aside.
In a large bowl whisk together the eggs and the sugar. Add the water and the oil, mix until well combined. In a separate bowl mix together the flour, baking soda, salt and spices.
Carefully add the dry ingredients to the wet ingredients, stirring until well combined and no lumps. Mix in chocolate chips. Split batter evenly into the two loaf pans.
Bake in the oven for 1 hour or until center springs back when lightly touched. Allow to cool on cooling rack in pans, remove when cool to touch. Serve warm with a cup of tea.
