Whet your appetite Wednesdays: Fall is in the Air

by Lace Zhang on November 2, 2010

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I know all too well that Singapore lacks any form of proper seasonal change whatsoever, but indulge me will you? I, for one, celebrate fall in my own kitchen – pumpkin soup, pumpkin bread, apple and pork stew on a rainy day – For me, it brings some form of festivity and the sort of warmness you associate with this time of the year, into the household.

Pumpkins have got to be my favourite fall treat. I’ve made pumpkin bread spiced with orange zest and flecked with tart cranberries just a few days ago, but neglected to take a picture of it. I’ve used the same recipe as this pumpkin and chocolate chip loaf and made the necessary adjustments. This yields a moist, tight-crumbed loaf with a lovely orange colour. The pumpkin puree here is the magic ingredient, producing that almost-sunset hue and adding moisture to the batter. Plus, this takes the work of mere minutes to put together.

Recipe (adapted from http://cannelle-vanille.blogspot.com/2008/02/pumpkin-and-bananas.html

-  288g pumpkin puree

-  250g sugar

-  3 eggs

-  200g oil

-  200g flour

-  4g salt

-  4g baking soda

-  150g chocolate chips

  1. Pre-heat the oven at 175 degrees celcius.
  2. Whisk together the oil, sugar and pumpkin puree.
  3. Add in the eggs one at a time, making sure each addition is well-combined.
  4. Fold in the sifted flour, salt and baking soda; and the chocolate chips.
  5. Bake in a 9x7x3 loaf pan for about an hour, until a skewer inserted in the centre comes out clean.

This article is written by our guest blogger, Lace Zhang. In her spare time, she bakes, cooks and share all about the goodness of it here

{ 25 comments… read them below or add one }

Mary @ Delightful Bitefuls November 3, 2010 at 11:25 am

This look sooo moist and wonderful! Bookmarked!

Mary xo
Delightful Bitefuls


Caitlin November 3, 2010 at 2:09 pm

It looks so moist and delicious in the picture! I’m sure it tastes wonderful. And what a great chocolate to bread ratio (lots of chocolate- just the way I like it!)


Peggy November 3, 2010 at 6:01 pm

I love new recipes for pumpkin bread! This is definitely one I will try soon!


Pierina October 12, 2011 at 11:45 pm

Hi, i’m from Peru. Last week i found those classic pumpkins in the supermarket (they arent very common here) and i’d love tro try some recipes. So i’m not used to some terms, like, what do you mean with pumpkin puree, you cook it (like potato) and then smash it? is it just pumpkin or you put something else on it?. thanks a lot!!!!!!!


Erica October 25, 2011 at 3:36 pm

Hi Pierina

Yes, just cook and mash it. You should try to get all the lumps out and make it as smooth as possible. A food processor or blender would be good for this.


Brittany Miller November 14, 2011 at 11:22 am

Can you sub in applesauce for the oil? What type of oil, canola oil? Olive or vegetable oil?


Tabitha November 15, 2011 at 12:10 pm

Can you or anyone please convert the recipe measurements to cups, tablespoons and teaspoons? That would be great!


Toby carpenter November 15, 2011 at 3:10 pm

Eat it


Nora November 16, 2011 at 4:27 am

I think this looks so delicious! I am not familiar with grams or the measurements used. Can you email me the recipe using cups, teaspoons or tablespoons, etc? Wisconsin USA


Tabitha November 16, 2011 at 1:15 pm

All I’ve figured out so far is: 1 Can of pumpkin, and 1 cup of sugar. The oil and flour add up to be 3/4 cup + 2 tablespoons. The chocolate chips are 1/3 cup. It’s just the exact amount of salt and baking soda I can’t figure out. I might just have to guess and see how it turns out lol!


Tabitha November 16, 2011 at 1:22 pm

Ok, for the salt and baking soda, it would be approx. 1 teaspoon of each. maybe a little less for the baking soda. Preheat your oven to *350. The hour baking time should still be the same.


Nora November 17, 2011 at 11:40 am

Tabitha, thank you. I didn’t have a clue about how to convert the recipe. I am excited to try this.


Bobbie November 18, 2011 at 11:58 pm

A BIG thank you to Tabitha for the conversions. Now I can make this in time for Thanksgiving!!!


Evelyn December 3, 2011 at 8:31 am

Oh my goodness, this looks so amazing. Thanks so much for the conversions! To those who may need to convert other items, I found this website: http://www.convertunits.com/from/grams/to/cups

Thanks again, I’m making this tonight!


Sarah January 23, 2012 at 10:23 am

Has anyone else tried to make this with the U.S. conversions? I made it tonight with the amounts Tabitha listed, and it was too moist—it refused to cook completely. Seems it might need more flour or less pumpkin.


Jenni February 23, 2012 at 2:59 am

Maybe it’s because a can of pumpkin that is 15 oz is 425 grams — more than the 288 grams that this recipe calls for….. So I’m thinking maybe just use 2/3 of the can to help keep it from being to moist. I’m trying it now! Hope it works because this looks yummy! :)


Christy June 30, 2012 at 4:33 am

I also made this and it was a soggy mess. But after about 45 minutes searching online, it turns out that grams of flour and grams of oil are two totally different measurements, because they grams are a unit of weight, not volume. The commenter above who said it was 3/4 cup of flour is about 1 and 1/4 cups off, which should help. This would also affect the salt and baking soda measurements, since soda is heavier than salt. In addition, I agree with the pumpkin comment above, use no more than a cup of pumpkin puree. I would also cut the sugar down, but that might be personal preference.


Ami Volpe July 29, 2012 at 5:15 am

Hi!! I am def going to have to try this tasty one!! I hope you don’t mind, But I {gently borrowed} this posting of yours, & re-posted it to my blog!! I gave you full credit , not to worry!! If this is a problem, please let me know, & I will remove it! Pleace & Love, ~Ami @ {Volpe Life}


Kathy July 30, 2012 at 10:12 am

288 g. i believe is 1 1/4 cup


betsy zucker August 14, 2012 at 4:11 am

Please convert this receipe, so I can try it – it looks absolutley delicious.
Thank you


Sheryl @ Lady Behind The Curtain August 25, 2012 at 3:55 pm

This pinterest board is using your photo as their own! Here is the link http://pinterest.com/oliveraxjy/best-foods-and-drinks/. I reported them to pinterest. I don’t know if anything else can be done. ~Sheryl @ Lady Behind The Curtain~


e brunner August 29, 2012 at 6:56 am

All you do to make fresh pumpkin puree is bake the little pumpkins (not the big jack o lantern kind) on a cookie sheet at 375 or 400 until the stems easily can be plucked off (maybe one hour and a half). Then, cut in half and let cool. Remove the seeds from inside with a spoon. When they re cool, the skin puckers and shrinks so it’s easy to remove the skin by peeling it off with your fingers. Then, blend or food process the puree. You can freeze it.


Betsy @JavaCupcake September 15, 2012 at 8:00 pm

I made this today… converted everything to cups and tsp, etc! It turned out SO WONDERFULLY! <3 Thanks for sharing!


My Recipe: http://javacupcake.com/2012/09/pumpkin-chocolate-chip-bread/


Debra September 16, 2012 at 7:07 am

Could I get the normal American measurements?


Sarah hedrick June 4, 2013 at 3:16 am

Okay, here it is.
1 1/4 cup purée
8.8 oz sugar
7 oz flour
I put 2 tbls oil
1 tsp soda
1 tsp salt
5 oz chips
350 degrees for 45 mins
Perfect. Put more oil o
If not moist enough for you:)


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