The theme of this blog and these recipes is “love filled baking,” and that’s exactly what my afternoon brought. Someone who is dear to my heart, who instilled in me a knack and love for baking, is very sick. All day I sat and thought about it, until I finally pulled a recipe book off the shelf (one that she had given me) and made something. I wish she was here with me, she would’ve told me exactly what to do.
I used a muffin recipe, but I didn’t have any muffin tins. So, a bread loaf would have to do. The first recipe didn’t have enough sugar or spices. That’s okay, I learned from my mistakes. I’m no expert (just an apprentice of the master above, who was with me all day). Five hours and two pumpkin breads later, this beauty emerged from the oven. This recipe can be used to make bread or muffins — just change your baking time (20 minutes at 400 degrees) and baking instrument.
Pumpkin Muffin Bread
Adapted from Betty Crocker’s Cookbook
¾ cup milk
½ cup canola or vegetable oil
½ cup pumpkin purée
2 cups all purpose flour
⅔ cup brown sugar
⅓ cup granulated sugar
1 tsp salt
3 tsp pumpkin pie spice
⅓ cup semi-sweet chocolate chips
Preheat oven to 400°F. Beat 1 egg. Add the other wet ingredients including the milk, oil, and pumpkin purée, and mix together. Add the dry ingredients including the flour, sugar, salt, pumpkin pie spice, and chocolate chips, then gently mix. Batter should be lumpy. Top with brown sugar and sea salt. Bake at 400°F for 60 minutes, or until a toothpick comes out clean. The final loaf should be soft and fluffy like a muffin.