Recently I discovered love for……. Pumpkin Puree.Growing up in Europe I never had experience with pumpkin
desserts….therefore I never baked anything with pumpkin…..for the longest time my pumpkin pie was bought at Costco….yes, that’s
true (it’s so freaking good I still buy it there, shhh…..don’t tell)
My first experience with pumpkin puree were my Puff Pastry Mini Pumpkin Pies….. They were such a hit that I decided to keep experiencing with pumpkin.
Next on the PUMPKIN adventure baking were cookies…..Not just any cookies, but Pumpkin Oatmeal Cookies with Cinnamon Glaze.
So today I decided to take it a step further and use pumpkin puree in my loaf…..Orange Pumpkin Loaf with Chocolate Chips to be exact…..
This recipe is for 2 – 9″ loaves.
- 1 1/4 cup Butter (salted, room temperature)
- 1 cup Brown Sugar
- 1 1/2 cup Sugar
- 4 Eggs (beaten)
- 2 cup Pumpkin Puree
- 1/2 cup Water
- 1 Large Orange
- 4 cups Flour
- 1 Tsp Baking Powder
- 2 Tsp Baking Soda
- 1 Tsp Salt
- 1 Tsp Cinnamon
- 1 1/2 cup Semi-Sweet Chocolate Chips
STEP 1: Preheat your oven to 350F. Grease 2 – 9″ loaf pans.
STEP 2: In a large bowl cream together the butter, brown sugar and sugar. Slowly add the beaten eggs one at the time. Add the pumpkin puree and water. Mix together well.
STEP 3: Add the zest from the orange to the mixture. Peel the orange and chop it up into small pieces. Then add it to the batter.
STEP 4: In a separate bowl combine together the flour, baking powder, baking soda, salt and cinnamon. Mix it well and slowly add it to the batter. After everything is well mixed add the chocolate chips.
STEP 5: Divide the batter in half and spoon it into the loaf pans. Bake for about 60 minutes or till toothpick comes out clean. Let it cool down before cutting.
You can serve this delicious and moist Orange Pumpkin Loaf with assorted flavor butter…..my family loves it with my homemade honey cinnamon butter.
Bibi's Culinary Journey