What's shakin'? Bakin' that's what!!!
Pumpkin Bread
Hello from Dallas! I know it's been a while since I last baked and/or blogged and I'm ready to get roaring to go again! Of course the day in which I chose to bake happened to be the 70th day that Dallas hit above 100 degrees (Fahrenheit) in 2011 - meaning, we beat the record set in 1980. Not something I'm going to be quick to celebrate though.
Since I last blogged I'm sorry to say I haven't really baked anything. This brutal heat in Dallas has been a killer with some cooler temps we received last week which made me think of all things PUMPKIN. Yes, Pumpkin! A notoriously sweet ingredient that can be surprisingly used in savory recipes as well! My husband, prior to meeting me, swore off pumpkin as some sort of wicked gourd out to do him harm! I had promised him I wouldn't fail him in my recipes, and to his surprise, I was correct! He, along with many of my friends and family now love it when I'm in the pumpkin frame of mind. The time is now!
We have talked about my adoration and love, etc. for the folks over at Baked Bakery in Brooklyn! Ahhh, Matt Lewis is my favorite. He and I are old buddies, I'll tell you this, we go way back, we went to different high schools together. Did you get it? Hah! Yes, I'm feeling a little silly, but Matt is the type of guy who I just KNOW I would be friends with if I lived up North! Namely, in New York City or one of the surrounding Burroughs!
In the first of the Baked cookbooks, Matt shares his Mothers recipe for Pumpkin Bread with Chocolate Chips. I don't really LOVE the mixing of pumpkin and chocolate so I personally choose to leave out the chocolate chips. What you get out of the pumpkin bread recipe is truly amazing! The most moist pumpkin bread you've ever tasted with just the slightest punch of spice - it makes you wish it were Fall/Winter year round when you take the first bite of this bread still warm out of the oven. I plan to unveil some more Pumpkin recipes later on as we officially arrive in Fall, but this is a jump start!
The source for this recipe is the cookbook, Baked: New Frontiers in Baking. The recipe I use can be found on page 43-44. You can buy the book here, I highly recommend it along with the second Baked book! I just found out recently that the folks at Baked are working on their third book but sadly it isn't scheduled to be released until next Fall! Oh well, at least we have something to look forward to for Fall of 2012!
The ingredients for this recipe are displayed here. If you notice, I am using white eggs for this round of baking. The organic eggs at the market I was shopping at recently looked a little bit gross. The eggs looked almost as if they were bastard eggs masquerading as Organic eggs, I didn't trust them, therefore I went with my second go-to which is Egglands Best Eggs. Supposedly they don't force their hens to imbibe all sorts of crazy chemicals and they are in my humble opinion the purest of the non-organic egg variety out there!
Moving on!
One ingredient that they leave out in the ingredient list but is important as can be is the use of water. It's only a little bit and is listed in the instructions. The first time I made this loaf I was not sure if it was a mis-print or not and went ahead and added the suggested water. I still add it every time I bake this bread and I can't imagine it without it! I would imagine, that if I were to be feeling particularly adventurous that the water could be replaced for another liquid, but water is what I'm going with today.
Word of warning: When you taste the batter before putting it into the oven you might think it tastes a little salty, trust me on this, follow the amount of salt the recipe calls for and that saltiness that you taste will magically disappear when baked. Not sure how it happens, but you're just going to have to trust me here, well, trust Matt Lewis' Mom that is!
Fresh out of the oven, oooohhh, this is where the child in me comes out. It is so hard for me to wait to cut into these beauties - obviously all recipes for almost anything baked will tell you to wait until it cools. Ahhh, if only I could. I won't lie to you. I cut a little piece to try. YUM!!
Here's a couple of slices of cooled bread. You can't see the moisture and decadent-ness but it's there! Oh, I promise you it's there and....it's husband approved! My husband likes to say that this is like Starbucks Pumpkin Bread, but way better!
More blog posts coming your way soon, I promise!
Hello from Dallas! I know it's been a while since I last baked and/or blogged and I'm ready to get roaring to go again! Of course the day in which I chose to bake happened to be the 70th day that Dallas hit above 100 degrees (Fahrenheit) in 2011 - meaning, we beat the record set in 1980. Not something I'm going to be quick to celebrate though.
Since I last blogged I'm sorry to say I haven't really baked anything. This brutal heat in Dallas has been a killer with some cooler temps we received last week which made me think of all things PUMPKIN. Yes, Pumpkin! A notoriously sweet ingredient that can be surprisingly used in savory recipes as well! My husband, prior to meeting me, swore off pumpkin as some sort of wicked gourd out to do him harm! I had promised him I wouldn't fail him in my recipes, and to his surprise, I was correct! He, along with many of my friends and family now love it when I'm in the pumpkin frame of mind. The time is now!
We have talked about my adoration and love, etc. for the folks over at Baked Bakery in Brooklyn! Ahhh, Matt Lewis is my favorite. He and I are old buddies, I'll tell you this, we go way back, we went to different high schools together. Did you get it? Hah! Yes, I'm feeling a little silly, but Matt is the type of guy who I just KNOW I would be friends with if I lived up North! Namely, in New York City or one of the surrounding Burroughs!
In the first of the Baked cookbooks, Matt shares his Mothers recipe for Pumpkin Bread with Chocolate Chips. I don't really LOVE the mixing of pumpkin and chocolate so I personally choose to leave out the chocolate chips. What you get out of the pumpkin bread recipe is truly amazing! The most moist pumpkin bread you've ever tasted with just the slightest punch of spice - it makes you wish it were Fall/Winter year round when you take the first bite of this bread still warm out of the oven. I plan to unveil some more Pumpkin recipes later on as we officially arrive in Fall, but this is a jump start!
The source for this recipe is the cookbook, Baked: New Frontiers in Baking. The recipe I use can be found on page 43-44. You can buy the book here, I highly recommend it along with the second Baked book! I just found out recently that the folks at Baked are working on their third book but sadly it isn't scheduled to be released until next Fall! Oh well, at least we have something to look forward to for Fall of 2012!
The ingredients for this recipe are displayed here. If you notice, I am using white eggs for this round of baking. The organic eggs at the market I was shopping at recently looked a little bit gross. The eggs looked almost as if they were bastard eggs masquerading as Organic eggs, I didn't trust them, therefore I went with my second go-to which is Egglands Best Eggs. Supposedly they don't force their hens to imbibe all sorts of crazy chemicals and they are in my humble opinion the purest of the non-organic egg variety out there!
One ingredient that they leave out in the ingredient list but is important as can be is the use of water. It's only a little bit and is listed in the instructions. The first time I made this loaf I was not sure if it was a mis-print or not and went ahead and added the suggested water. I still add it every time I bake this bread and I can't imagine it without it! I would imagine, that if I were to be feeling particularly adventurous that the water could be replaced for another liquid, but water is what I'm going with today.
Word of warning: When you taste the batter before putting it into the oven you might think it tastes a little salty, trust me on this, follow the amount of salt the recipe calls for and that saltiness that you taste will magically disappear when baked. Not sure how it happens, but you're just going to have to trust me here, well, trust Matt Lewis' Mom that is!
Fresh out of the oven, oooohhh, this is where the child in me comes out. It is so hard for me to wait to cut into these beauties - obviously all recipes for almost anything baked will tell you to wait until it cools. Ahhh, if only I could. I won't lie to you. I cut a little piece to try. YUM!!
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