Pumpkin Chocolate Chip Bread

I admit that I am one of those fans of pumpkin fall treats.  I waited a little longer this year so I wouldn't tire of it quickly, but I have been making everything from pumpkin waffles, pumpkin pancakes, pumpkin cheesecake and now pumpkin bread.  Maybe I secretly justify that these food items must be better for you since they have a vegetable in them. :)  And despite one of my children's strong aversion to squash, he will eat all the pumpkin food I can throw at him.  What are your favorite pumpkin recipes? This bread can be made with or without the chocolate chips, though the chocolate chips sure make it even tastier. Enjoy!

Spiced Pumpkin Bread

3 ½ cups flour                                  2 ½ cups sugar

2 tsp baking powder                        4 Large eggs

1 tsp baking soda                             1 cup canola oil

1 tsp salt                                           1 – 15oz can pumpkin puree

1 Tblsp cinnamon                            1/2 cup water

1 Tblsp nutmeg                                1 tsp vanilla

1 1/2 cups chocolate chips

Preheat oven to 350*.  Grease two 9 X 5 loaf pans.  Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside.  Whisk together the sugar, eggs, and oil in a separate bowl until well blended.  Stir in the pumpkin, water and vanilla and mix well.  Add the flour mixture to the pumpkin mixture and stir until all the ingredients are moist and blended.  Do not overmix.  Gently stir in the chocolate chips.  Pour the batter evenly into the prepared pans and bake about 1 hour until a toothpick inserted in the center of each loaf comes out clean and the top begins to crack slightly.  Let rest for 10 to 15 minutes before removing from the pans.  Serve warm or place on a baking rack to cool.

Makes 2 loaves

*Adapted from Sara Foster.

Whole Wheat Oat Bread

Each recipe that I have gathered over the years means something to me.  It's almost as if food gets locked in my memory associated with sweet memories of a person or an event.  For the most part, I can remember who I got each recipe from or what we ate when sharing a meal with someone else.  And every time I make it I think loving thoughts of that person and the little piece of themselves they shared with me.  Because usually every good recipe has a story or a memory that goes along with it.  This recipe is one of those.  I had been married a few years and had just started to really get into cooking.  There was a very kind woman at church (Holly Dougherty) who made this bread every week to share with those who attended each Sunday.  Every time I ate this bread it brought me back to being a small girl and watching my mother knead fresh dough.  Nothing compared to it.  She was kind enough to bring me over and teach me just how to make fabulous bread like hers.  Nothing brings more nostalgic comfort than toasting a thick slice of this bread and spreading it with butter and homemade jam and eating it with the ones you love.  Enjoy!

Whole Wheat Oat Bread

2 2/3 cup water                     

1/3 cup oil                          

1/3 cup honey                

3 cups white flour          

3 cups whole wheat flour

1 cup oatmeal

1 Tblsp salt

1 Tblsp yeast

Place 2 cups white flour, 2 cups whole wheat flour, oatmeal, salt & yeast in electric mixer with dough hook.  Put water, honey & oil in glass container & heat in microwave for 1 to 1 ½ minutes on high.  You don't want it too hot, but warm to the touch.  Mix water mixture into flour.  When all mixed, add an additional 1 cup of white flour and 1 cup whole wheat flour.  Scrape dough onto a floured surface and knead until not sticky.  Place in an oiled bowl & let rise until double in size.  Spray two 8" metal loaf pans.  Shape dough into two loaves and put in bread pans.  Let rise again until the bread is about 3/4" above the lip of the pan.  Bake at 350 degrees for about 30 minutes.  Let cool for 5 minutes in pan and then transfer to cooling rack.  Wait until cooled to cut loaves.

Makes 2 loaves

Note: We grind our own wheat bringing more nutrition to the bread.  If you know someone who has a wheat grinder bribe them with fresh baked bread to let you use it.  You can always freeze the whole wheat flour helping the nutrition to last longer.  You can also adjust the whole wheat to white flour ratio if you like more whole wheat. 

Jalapeno & Cheddar Buttermilk Biscuits

Biscuits are definitely a comfort food for me.  I used to eat them with gravy on top for breakfast.  They make a meal feel hearty! Now I love them along side a great salad or a bowl of chili.  These make a great companion to just about anything. They are soft and fluffy on the inside, with a nice browned crust outside.  The jalapeno does not make them spicy (so don't shy away from it), but goes nicely with the green onions.  And if you do want to kick up the heat a little, you can always use pepper jack cheese instead of cheddar.  Whatever you do....just don't overwork the biscuits.  You want them light and fluffy, which means stop manhandling them too much.  Serve them hot so the melted cheddar melts in your mouth.  And most importantly...enjoy!

Jalapeno & Cheddar Buttermilk Biscuits

3 ½ cups flour                                                 1 Lg egg beaten w/ 2 Tblsp milk

2 tsp baking powder                                        1 1/2 cups grated cheddar cheese

1 tsp baking soda                                             4 scallions, minced

1 tsp salt                                                          2 jalapenos, finely diced  

1 ¼ -1 ½ cups buttermilk                                 1/2 lb (2 sticks) cold unsalted butter, cut into ¼” cubes           

Preheat oven to 425*.  Lightly grease a baking sheet or use a Silpat and set aside.  Stir together the flour, baking powder, baking soda, and salt in a large bowl.  Add the butter and cut it into the flour mixture using a pastry blender until the mixture resembles coarse meal.  Add cheddar cheese, minced scallions, and jalapeno.  Stir until combined.

Add 1 ¼ cups of the buttermilk and mix lightly just until dough begins to stick together; do not over mix as it will make the dough tough.  If the dough is too dry slowly add a few more tablespoons of milk.  Continue adding by 2 Tablespoons until dough comes together.  Turn dough out onto a lightly floured surface and press together lightly just until the dough forms a ball; do not overwork dough.

Roll or pat the dough out to 3/4  inch thickness.  Cut with a 2 ½ inch biscuit cutter.

Place the biscuits on the baking sheet and brush the tops with the egg wash (1 egg beaten with 2 Tblsp milk).  Bake 12-15 minutes, until golden brown.  Remove from the oven and serve immediately.

  

Makes 12-15 biscuits

*Inspired by Sara Foster