Pumpkin Chocolate Chip Bread

I cannot get enough of pumpkin these days, and I have already made pumpkin cupcakes.  Since I made banana bread earlier, I adapted the recipe for this pumpkin chocolate chip bread.  This bread is moist, delicious and full of pumpkiny goodness!  Is pumpkiny even a word? LOL  This pumpkin chocolate chip bread is perfect for breakfast and I had a slice today with my morning latte.  I also shared the bread with some of my coworkers and everyone enjoyed it.  It is nice that I get to share my baked goods at work because I should not be eating it all myself!

Pumpkin Chocolate Chip Bread

Printable Recipe

Ingredients

¾ cup pumpkin

4 tablespoons butter, melted (I microwave in a bowl for about 45 seconds.)

½ cup white sugar

¼ cup brown sugar

1 egg

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

1 ½ cup flour

½ cup chocolate chips

Directions

Preheat oven to 350 degrees F.  Spray a loaf pan with non-stick cooking spray.

In a large mixing bowl, whisk together baking soda, salt, flour and cinnamon.

In another bowl, combine pumpkin, butter, sugars, egg and vanilla.

Combine the wet ingredients in with the dry ingredients.

Stir in chocolate chips.

Pour batter into greased loaf pan.  Bake for one hour or until a toothpick inserted comes out clean.

Simple Yeast Bread

Homemade bread can be simple to make!  I adapted this recipe from Elizabeth Yetter's super easy bread for beginners.  This simple yeast bread recipe has few ingredients and only needs about an hour and half proofing time and 45 minutes of baking time.  It also smelled so good while baking!  I think the smell was driving my dogs,  Buddy and Ellie, crazy!  They were waiting for me to slice it when it was ready.  I had a piece with some butter and it was delicious!

Simple Yeast Bread 

Printable Recipe

Ingredients

¾ cup warm water (about 110 degrees F)

2 ¼ teaspoon active dry yeast

1 teaspoon salt

1 ½ tablespoon sugar

1 tablespoon vegetable shortening

½ cup milk (I used 2%, also best at room temperature.)

3 cups all-purpose flour

 

Directions

In a bowl, add warm water and stir in yeast to dissolve in the water.  Stir in salt, sugar, shortening, and milk to the yeast mixture.

 

Pour into the bowl of a stand mixer.  (You could also mix yeast mixture in stand mixer with paddle attachment.)

 

Add in flour ½ cup at a time while using the dough hook.  Mix until dough comes together and comes off the sides of the mixing bowl.

Turn dough onto a floured surface.  Knead until the dough is soft and smooth, and no longer sticky to the touch.

 

Place dough in a greased bowl (I used olive oil but you can use butter too).  Cover and let rise for 1 hour.

 

Punch down dough and turn onto a floured surface.  Knead dough.

 

Preheat oven to 375 degrees F.  Lightly grease a bread pan.

Form dough into a loaf and place into pan.  Cover and let rise for 30 minutes.

 

Score dough by cutting 3 slashes across the top.   Bake for 45 minutes or until golden brown.

 

Allow to cool in pan for 5 minutes.  Turn bread out onto a cooling rack.

 

Cool completely before slicing.

 

Note:  Freeze by slicing and placing in a freezer bag.  Take slices out and defrost as needed.

Ellie was watching me from the dining room while I was baking.  I am sure Buddy was sleeping on the couch instead :)

English Muffin Toasting Bread

I had no idea how easy it was to make this english muffin toasting bread. The recipe is from the King Arthur Flour website.  This bread came out wonderfully.  I tried a slice without toasting it and I have to admit, it tastes 100 times better toasted.  It really has an english muffin taste when toasted.  It was most delicious with butter spread after toasting so the butter can melt while the bread is still warm.  Next, drizzle a little bit of honey over the butter.  It was soooo good!  This english muffin toasting bread recipe is a keeper and I will definitely be making it again.  

English Muffin Toasting Bread

Printable Recipe

 

Ingredients

3 cups flour

1 tablespoon sugar

1 ½ teaspoon baking soda

1 tablespoon instant yeast

1 cup milk

¼ cup water

2 tablespoons vegetable oil (or olive oil)

cornmeal

 

Directions

Using the mixing bowl from a stand mixer, add the flour, sugar, baking soda and instant yeast.  Whisk dry ingredients together.

 

In a microwave-safe bowl, add the milk, water and oil, and heat to between 120 degrees F and 130 degrees F.  Stir the liquid before measuring the temperature to get an accurate reading.  If you do not have a thermometer, the liquid will feel hot (hotter than lukewarm) and similar to bath water.

 

Pour the hot liquid into the dry ingredients in the mixing bowl.

Beat at high speed for about 1 minute, the dough will be very soft and slightly sticky.

Lightly grease a loaf pan and dust bottom and sides with cornmeal.

 

Place dough into pan, leveling it as much as possible.

 

Cover the pan with a dish towel and let dough rise until its at the rim of the pan.  This should take about 45 minutes to an hour.

Preheat oven to 400 degrees F.  (Do this while the dough is rising.)

Remove cover and bake for 22 to 27 minutes, until golden brown and interior temperature is 190 degrees F.  (It took me about 25 minutes bake time.)

Remove bread from the oven and let cool for 5 minutes on a rack while still in pan.  After 5 minutes, turn bread out of the pan onto the cooling rack. 

Allow the bread to cool completely before slicing.

Delicious with butter and honey :)  Enjoy!