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
- Pre-heat the oven at 175 degrees celcius.
- Whisk together the oil, sugar and pumpkin puree.
- Add in the eggs one at a time, making sure each addition is well-combined.
- Fold in the sifted flour, salt and baking soda; and the chocolate chips.
- 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