The sun streaming through the bedroom window woke me up yesterday morning, and the first thing I could think of – after becoming sufficiently caffeinated – was that it looked like a great day to take a long walk. I put on my shoes and full of early weekend energy, started to open the front door to burst forth into the world. Just at that moment a huge gust of wind blew the door so hard that it tore from my hand and hit me smack in the middle of the head. Obviously the world wasn’t ready for my bursting.
So off I went to rub my head, feel sorry for myself and start on plan B, a little fall baking. I love this recipe. It’s really easy, really good and tastes just like autumn.
Place two cups of pumpkin (either canned or cooked), 3/4 cup water, 4 eggs and 1 cup of melted butter in a big bowl. Yes, I said one cup, also known as 2 sticks, of butter. This is important. Humboldt winters can be cold and harsh. You may need a little extra meat on your bones just to make it through. Just trying to be helpful.
Stir this up, add it to the wet ingredients and stir them together until the mixture is well blended.
Then you have a decision to make: to add or not to add. Some people like nuts in their pumpkin bread, and others like raisins. Some people like both, and some people like nothing at all. I prefer chocolate chips. You might think this is an odd combination, but it’s one of those things that sounds strange and maybe even distasteful at first, but is in reality most delightful in the mouth – much like apple pie with cheddar cheese, Jones green apple soda and oral sex.
I’m also one of those rare women who prefers milk chocolate to dark, especially in pumpkin bread. Add the ingredient of your choosing, stir it up well and place it into your greased and floured pans. I like to use this all-in-one butter/flour baking spray because I’m lazy.
This recipe makes two large loaves of bread. I made one large loaf and four small ones this time because I wanted to give some away.
Bake at 325 degrees for about an hour – maybe a little longer. Most recipes tell you to bake quick breads, cakes and the like at 350 and take them out when an inserted knife comes out clean. This makes things too dry for me. I like my baked goods moist and gooey and decadent and salacious, so I bake them a little lower and take them out when the knife still has a few crumbs clinging to it.