Tag Archives: pumpkin

Pumpkin Chocolate Chip Loaf


I caved. I bought another can of pumpkin puree at the grocery store! There are still lots of pumpkin recipes popping up on other blogs, and I just can’t shake it yet. I didn’t even have any pumpkin pie this Thanksgiving! That has to be illegal. So, to make up for it, and to feed my addiction, I made this pumpkin loaf. In keeping with my cookbook theme, I found this recipe in one of the most stunning cookbooks; Baked: New Frontiers in Baking. This book has lots of fun twists on classic desserts, and the presentation is very modern and eye-catching. The book is written by the owners of The Baked Bakery, and it is definitely on my ever growing list of bakeries to visit in NYC. The Baked Brownie is without a doubt the best brownie ever! I have made it before, but will have to make it again for the blog. It is the perfect brownie in every way. Even Oprah said so!

This recipe is pretty easy to make, combine the dry and wet ingredients separately, and then mix them together and voila, you’re done. You don’t need a stand mixer, or even a hand mixer, which I love. Sometimes the easiest recipes are the best ones.

IMG_0997The loaf did stick to the pan a bit on the bottom, but it was easily fixed and you wouldn’t know from the final product. It is really important to butter and flour the pan. Make sure to get the butter into every little corner, and try to dust it with flour as best as possible.

Mine was done baking in 1 hour and 20 minutes, but again, every oven is different so start checking around 1 hour 10 minutes, as soon as the toothpick comes out clean, it’s done! The recipe does freeze well so feel free to freeze half the loaf (wrapped well in plastic wrap, and tinfoil).

This is a perfect fall treat, and is yet another yummy way to sneak a vegetable (pumpkin) into your baking! How can that NOT be a good idea? Now I’m off to make some more pumpkin pancakes with the leftover pumpkin….

Pumpkin Chocolate Chip Loaf

Barely adapted from Baked: New Frontiers in BakingIMG_1020

  • 1 1/2 plus 1/8 cup flour ( I used half whole wheat, half all purpose)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/3 heaping cups pumpkin puree
  • 1/2 cup canola oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/3 cup water, at room temperature
  • 3/4 cups chocolate chips

Preheat oven to 350degrees. Butter and flour a loaf pan and set aside.

IMG_1023In a medium sized bowl, combine flour, cinnamon, nutmeg, ginger, allspice, baking soda and salt. Whisk until combined.

In a large bowl, whisk together pumpkin and oil until combined. Add in sugar, and whisk again until combined. Add eggs one at a time, and once incorporated, add vanilla. Add in water, and mix to combine. Stir in chocolate chips with a rubber spatula.

Fold dry ingredients into wet ingredients, and mix just until combined.

Pour into prepared loaf pan and bake in centre of oven for 1 hour 15 mins to 1 hour 30 mins. Loaf is done when a toothpick inserted into centre comes out clean.


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Filed under Quick Bread

Pumpkin Spice Scones


After this weekend, I think we can say that fall has officially arrived! It was so cold and rainy, it almost made me regret wishing summer away just a few weeks ago. I love fall, but after feeling that bitter cold, I was reminded of fall’s ugly sibling…winter! How does it arrive so quickly every year? Before I know it, I will be digging out the Christmas decorations, and switching my orange sprinkles for red and green. I am already dreaming about all the Christmas treats I want to make this year, but let’s not get too ahead of ourselves, it is still only October, and we have Thanksgiving and Halloween to get through first.

If we must deal with the chilly nights of fall, I can’t think of anything to comfort me more than a buttery, spicy, delicious pumpkin scone. Now, I will be honest, up until a few weeks ago, my experience with scones was minimal. I walk past The Scone Witch every so often, but have never had the urge or desire to IMG_0876become excited about scones. Well, people, everything has changed! I am now here to make you a scone lover, if you aren’t one already. Maybe it’s the fact that these incorporate my favourite ingredient du jour (pumpkin!!), but these are really good, and I can’t wait to experiment with different flavours and ingredients.

I have made a batch of these scones the past two weekends in a row. The last time I made a recipe twice in a one week span, was during the Oatmeal Raisin Cookie extravaganza. At least this time we didn’t eat them all ourselves.

The only downside to these (and all scones) is that they don’t keep fresh for long. Scones are the best right after they come out of the oven. They will be good for around 24 hours, but anything longer than that and I found that the texture was unappealing. I haven’t tried this, but you can freeze the scones individually after shaping them into triangles (or whatever shape you like), and before baking them. That way, whenever you get the urge for a scone, just pop one straight from the freezer to the oven, and add a few extra minutes to the baking time.

As directed in the recipe, you will get 12 scones. The second time I made them, I cut each triangle into half again to make 24 mini scones. The mini scones are really cute and are the perfect size for a two (or one) bite treat! I didn’t get any pictures of the mini scones because they were in an out of the kitchen too fast! IMG_0872

I did have some issues with the baking temperature. The recipe originally states to bake at 425 degrees. I did this initially, with the rack in the middle of the oven, and the bottoms were burnt. I put the rack up one spot higher, and the second batch came out okay, but required a bit more baking time. I also tried again with the oven at 400 degrees, and they came out fine, with a few extra minutes of baking time. Just keep an eye on them, my oven is not very accurate, and often doesn’t behave as it should. You may be perfectly fine without raising your oven rack, or lowering the temperature, but just keep an eye around 10-12 minutes to see if they’re starting to burn.

Pumpkin Spice Scones

Adapted from Brown Eyed Baker


  • 2 cups all purpose flourIMG_0884
  • 7 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 6 tbsp cold butter
  • 1/2 cup canned pumpkin
  • 3 tbsp half and half
  • 1 egg

Icing Sugar Glaze

  • 1 cup plus 1 tbsp icing sugar
  • 2 tbsp milk

Spiced Glaze

  • 1/2 cup plus 1 1/2 tbsp icing sugar
  • 2 tbsp milk
  • 1/4 tsp cinnamon
  • 1/8  tsp nutmeg
  • 1/2 pinch ground ginger
  • 1/2 pinch ground cloves

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a pastry blender or a fork to cut the butter into the dry ingredients until mixture is crumbly. You should see some chunks of butter covered in flour, but none bigger than pea sized.

In a small bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into dry ingredients, and form dough into a ball.

IMG_0886Empty dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 12 inches long, and 4 inches wide.

Use a knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. To make mini scones, cut each of the 12 triangles in half again, to make 24. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Remove to wire rack to cool.

To make the icing sugar glaze, mix the icing sugar and milk together until smooth. Once scones are cool, use a brush to spread glaze over the top of each scone.

To make the spiced glaze, combine all of the ingredients and stir until smooth. Once the icing sugar glaze has set a little bit, drizzle the spiced glaze over each scone.

As I said, these are best eaten the same day that they are made. If not, store them in an airtight container.

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Pumpkin Pancakes


If you have not jumped on the pumpkin loving bandwagon yet, get on it! Even though you can buy canned pumpkin all year round, I only feel appropriate eating it in the fall! This is really crazy, but I also feel this way about mini eggs. Even though you can buy them all year round now, they are only meant to be consumed at Easter! Anyways, Pumpkin Spice Lattes are back, the air is crisp, and it’s time to start incorporating pumpkin into my diet.

IMG_0731I made these pancakes when we had breakfast for dinner one night last week. They are really good, and definitely had that pumpkin-y taste that you get from pumpkin pie, or pumpkin muffins. If you don’t like pumpkin pie, it doesn’t mean you don’t like pumpkin! Give these a try, and I promise you will be happy 🙂

I followed the recipe exactly, other than substituting nutmeg for the allspice. I also used half whole wheat, half all purpose flour, but you could use all of one or the other.  I might add some chocolate chips next time, and will probably cut the recipe in half because this made about 8 big  pancakes.


Pumpkin Pancakes

Adapted from All Recipes

  • 1 1/2 cups milk
  • 1 cup pumpkin puree IMG_0747
  • 1 egg
  • 2 tablespoons canola oil
  • 2 tablespoons vinegar
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Combine milk, pumpkin puree, egg, canola oil, and vinegar in a medium sized bowl. In a separate bowl, combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt.

Add dry mixture to pumpkin mixture and mix to combine. Let mixture rest for about 5 minutes while preparing pan or griddle. Heat a lightly oiled frying pan or griddle over medium to high heat.

Pour batter onto the heated surface, using approximately 1/4 cup for each pancake. Flip when uncooked side starts to show bubbles, and cook through on opposite side.


Filed under Breakfast