Thursday, September 15, 2011

Share Your Sweets: Breakfast Breads

It’s been a few weeks since I’ve participated in the Share Your Sweets slideshow on Serious Eats. Seeing that the theme for this week was ‘breakfast breads’ I figured I had to participate. As evidenced by the Great Bake Sale of 2011, I love loaves and quick breads. We’re entering into my favourite season, and there’s nothing that says Fall more than pumpkin, so I figured I might as well make a pumpkin loaf to submit for the slideshow.  

Despite how much I love pumpkin, I don’t really have too many pumpkin recipes in my repertoire. I’ve made pumpkin cinnamon rolls and pumpkin crumble bars (both soon to be posted here), and of course I’ve made pumpkin pie (probably my favourite food ever in life), but I didn’t have a recipe for a pumpkin loaf.

I started searching around on the internets and finally came across one from a familiar source. The recipe comes from Lynne Frappier’s blog, The Twisted Chef. Lynne was one of the judges at the infamous Ottawa CupcakeCamp that inspired the whole desire to document my baking adventures. Over the last year, she and I have become Twitter buddies (in my mind anyway) and often discuss baking, cupcakes, and the like. Here’s the thing I love about Twitter – we’ve never actually met in person. Despite having a mutual friend in real life (Hi Amanda!) and spotting her at Montreal CupcakeCamp, we’ve never actually managed to have a face to face conversation even though I feel like we have. The wonders of the internet.

Apologies for the tangent. Lynne’s pumpkin loaf recipe was just what I was looking for. A straightforward recipe (that she’d made many times with great success) that also provided some variations. I decided to go with the chocolate chip. 

This is what happens when I make a recipe I found online and forgot to print. It gets written out in shorthand on the back of a random envelope. This is scaled to half of Lynne's original recipe.

The recipe came together really easily and I loved that I didn’t have to pull out the KitchenAid. Two bowls, a whisk, and a spatula were all I needed. I cut the recipe in half because I only have one 9” loaf pan and I’d already brought a bunch of baking into the office the day before and figured my poor co-workers didn’t need to worry about devouring two huge pumpkin loaves on top of everything else.

I made a couple of small modifications. I used half allspice and half cloves. Instead of a full 1/3 cup of water I used about half water and half maple syrup just because I had it around. I don’t think it made any noticeable difference to the taste so definitely feel free to go along with the original recipe.
Trust me - it tastes better than this picture makes it look

I loved this. It tastes like Fall. It’s super moist. It’s delicious. A few co-workers were unsure about the pumpkin/chocolate combo but they liked it a lot after tasting it. It holds up well too. Today is day three and it’s still delicious. I would most certainly recommend you try this one out.

What is your favourite recipe for Fall?


  1. Hey, did you actually cut up a pumpkin or did you use the stuff from a can? I would like to try to make this. I've bought Agave recently and have been using that while making bananna loaf, have you ever cooked with it?

  2. Hi Pam! I used canned pumpkin. I'm not sure I could ever be bothered to use the "real" thing when the canned stuff is so inexpensive and reliable. I've only been able to find big cans this season but you can freeze the leftovers until you make something else. As for agave, I've tried it but never baked with it. I know a lot of the Clean Eating recipes use it.

  3. I love that this recipe worked out for you too! it is one of my favourite loaf recipes... and you just inspired me to make it again this weekend!
    ps... i think of us as friends too :0)


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