Take one of these one-day gourmet writing classes with Aaron Henne in December. You get an amazing class plus we serve Adel’s (pictured above) out of this world brunch tasting plates. Adel is the Writing Pad Executive Chef. Her caramel baked French toast, chilaquiles, or potato latkes (my Jewish Momma’s recipe) will inspire the best writing you’ve ever done. The classes are a decadent deal:
Sign up by calling 323-333-2954 or emailing email@example.com. They are almost full!
Ahem, may I have a drum roll please? Anyone who has tried Adel’s fantastic cooking and baking has become instantly addicted to it. Many of you have asked me time and time again if Adel will divulge her recipes. Now, she has agreed to share a recipe once a month with all of you.
This month, Adel is giving you a delicious dessert that you can use for Thanksgiving: Pumpkin Chocolate Chip Bread. Thanks, Adel! I might have to try making that for my in-laws–perhaps the bread will work magic and soothe family dinner table tensions. Chocolate always makes me feel more relaxed. 😉
“This recipe is adapted from the King Arthur Flour Baker’s Companion. It’s perfect for the holidays because it makes two loaves – one to give away and another to keep for yourself. Or you can do as I do and make mini-loaves for your friends, family, and co-workers. It is not too sweet or dense like some quickbreads and takes only minutes to throw together.”
Pumpkin Chocolate Chip Bread
1 cup vegetable oil
1/2 teaspoon baking powder
2 cups granulated sugar
2 teaspoons baking soda
2/3 cup brown sugar
1 1/2 teaspoons salt
2 cups (1-15 oz. can) pumpkin
1/2 teaspoon nutmeg
2/3 cup (5 1/4 oz.) water
1/2 teaspoon cinnamon
4 large eggs
1 teaspoon vanilla extract
3 1/3 cups all-purpose flour
1 cup lightly toasted walnuts or pecans, chopped
1 1/2 cups chocolate chips (I use a mixture of milk and semisweet chocolate)
Preheat oven to 350F.
In a large bowl, mix together the sugars and oil. Beat in the eggs, then the pumpkin, water, and vanilla extract. Sift together the flour, baking powder, baking soda, salt, and spices and stir in. Fold in the nuts and chips.
Pour into two 9×5 inch lightly greased loaf pans. Bake approximately 1 hour (less for smaller loaves) or until a skewer inserted in the middle comes out clean or with a few moist crumbs clinging to it. Cool loaves in the pans on a rack. When completely cool, remove bread from the pans.
This bread tastes better when wrapped in plastic and stored at room temperature overnight.
In the comments, tell us about your experience of baking the bread or tell us what your favorite Thanksgiving desserts are. Or, what is your favorite Adel dish or dessert from class? The best comment of November on this blog wins a free 2.5 hour class!