Search This Blog

Wednesday, September 29, 2010

Kneaders Pumpkin Chocolate Chip Bread

This is a more cost effective solution to my Kneaders Pumpkin bread addiction! There is also just something fantastic about the scent of pumpkin bread cooking, you don't get that from a pre-made loaf at Kneaders. I just finished making a double batch and between my family, V.T. Ladies and my siblings we will no doubt have it devoured before the end of 2 days!

Kneaders Pumpkin Chocolate Chip Bread

3 ⅓ cups all purpose Flour
1 Tbsp Cinnamon
1 Tsp pumpkin pie spice 
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 ½ teaspoon Salt
2 ⅔ cups Sugar
⅔ cups Softened Butter
4 whole Eggs
1 pound (30oz) Mashed Pumpkin
⅔ cups Water
1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli)

Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.
Pour into two large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Makes 3 loaves. That won’t make it very long at your house before being devoured.
* *a note about the chocolate chips* I am usually a huge fan of milk chocolate only but this is one of those rare situations where semi-sweet chocolate chips are definitely in order, you won't be sorry. And again as I noted above buy the Ghiradelli kind because they really are that much better!

Wednesday, September 15, 2010

Holiday Syrup

 My roommate in college and dear friend Kim introduced me to this syrup and I fell in love with it. I had never tasted anything so wonderful, so thanks Kim.

Holiday Syrup
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1 teaspoon Karo syrup
1 teaspoon baking soda
1 tsp vanilla
    Bring the butter, sugar, buttermilk and Karo syrup to a boil in large pan. Remove from heat and stir.
    Then add the baking soda and vanilla. Mixture will fizz to twice the size. Stir occasionally, and serve while hot. I like this on puffy oven German pancakes.