Pie pumpkins were on sale just after Halloween, and with the help of our handy-dandy KitchenAid strainer attachment, we made our own puree! I imagine it would be just as good with the tried-and-true canned stuff too.
Adapted slightly from Shivaya Naturals
- 1 3/4 cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 3/4 cup pumpkin
- 3/4 cup chocolate chips
- 1/2 cup chopped walnuts
Our recipe began by preparing the pumpkin: cutting it in half, scooping out the goop (saving the seeds for roasting, naturally), placing upside down on a baking sheet, and baking at 350 for 40 minutes. The pumpkin was scooped out of the shells and pureed with the strainer/baby food maker and set aside.
C measured the flour, baking soda (the one with the “s”), and spices together in a small mixing bowl and mixed. We then added the butter and sugar to the stand mixer and beat on high to cream them together. C counted out the eggs, and I cracked them into the fluffy butter and sugar. This was mixed well, and I scraped the sides of the bowl once.
We turned the mixer to low, and C and I took turns adding the dry ingredients and the pumpkin alternately. When the batter was just combined, we turned off the mixer (didn’t take a test taste… I’m getting better at this!), measured out and added the chocolate chips and walnuts. While C munched on the chips and walnuts, I stirred the batter until they were dispersed evenly.
I poured the batter into a well-greased loaf pan and baked it at 350 for about 55 minutes, when a toothpick came out clean. Baking time could be between 50-60 minutes depending on your oven. Start checking at 50 minutes so you don’t have dry bread.
Cool in pan on a cooling rack before turning out and cutting. Store it in a Ziploc or air-tight container because it tends to dry out a bit. I’m sure the experts say cool completely before slicing, but believe me, it’s worth a crumbly piece to eat it warm!