Wednesday, October 30, 2013

Chocolate Chip Pumpkin Bread

I have been obsessed with pumpkin bread this fall.  Obsessed!  I think I have made it five times in the past four weeks!  Be sure to have friends and family to share it with, because you won't be able to stop once you taste it!

Chocolate Chip Pumpkin Bread
Makes 2 loaves (10-12 slices per loaf)

2 tbsp flax meal*
2 large eggs
2 cups granulated sugar
1 cup brown sugar
1/2 cup applesauce
1/2 cup canola oil
1 can pumpkin purée
2 tsp vanilla
1 1/2 cups whole wheat flour
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp nutmeg
1 bag mini chocolate chips
2 tbsp granulated sugar

1.  Preheat oven to 350.  In a small bowl, combine the flax meal with 6 tbsp water.  Let sit for at least two minutes.

2.  In a large bowl, whisk together eggs, sugars, applesauce, oil, pumpkin, vanilla and reserved flax/water mixture.  In batches, whisk (the batter will get thick - use your muscles!) in the flours, salt, baking soda, cinnamon, cloves, ginger and nutmeg.  Stir in the chocolate chips reserving 1/4 - 1/3 cup.

3.  Spray two loaf pans with cooking spray.  Sprinkle one tbsp in each pan coating the sides and bottom.  Divide the batter between the two pans and sprinkle with the remaining chocolate chips.  Bake for 60-75 minutes, until an inserted toothpick comes out clean.  Let cool - if you can wait that long! - and serve.  Cover any leftover bread with foil.  Enjoy!

*No flax meal?  Just use two more eggs instead of the flax/water mixture.

Curried Butternut Squash Soup

This soup was the perfect mix of sweet & heat.  Perfect for a cold fall or winter day.  Just a few ingredients, about 20 minutes of prep and a crock pot is all you need!  I had some leftover Pesto & Roasted Garlic Bread so I cubed and toasted it up to serve on top.

Curried Butternut Squash Soup
Serves 4

1 medium butternut squash (about 2lbs), peeled, seeded and chopped
1/2 of a large onion, diced
2 large carrots, peeled and chopped
1 heaping tbsp red chili paste
1/2 tsp hot curry powder
1 tsp kosher salt
1/4 tsp white pepper
4 cups low sodium vegetable broth
1/4 cup heavy cream or coconut milk

1.  Add all ingredients except heavy cream into a crock pot.  Cook on low for 6-7 hours or until carrots and squash are tender.  Using an immersion blender (or in batches with a regular blender), carefully purée the soup until creamy.  Stir in the heavy cream and serve.  Enjoy!