Thursday, January 6, 2011

über-easy and new-years-resolution-compatible pumpkin chocolate chipbread.

someone got a new camera! a camera from which someone's blog (not to mention someone's blog's viewers) will highly profit. in case you yourself are in the market: it's a canon powershot g12, and it's heaven. i've only had it for a few weeks now, but i must already confess that the days are a bit brighter and the nights a bit warmer with this new gadget in hand. i won't get into the fact that my three dogs now walk around terrified of the lady with the big black box that flashes lightning in their eyes when they approach it. but they too will learn to love it, i am sure.

it's also a huge motivation to cook more and post recipes because of the faith i have that every dish - no matter how disastrous or discolored - will be made to look positively delightful through my new lens. certainly takes the pressure off of making edible, attractive dishes. (am i joking? am i not?! muaha!).

i know i advertised in one of my recent entries that i'd be posting the recipe for a banana bread that disappeared within 24 hours of its debut on the kitchen counter. well, what do you know - it turns out i can actually do you one better: this chocolate chip pumpkin bread vanished within (scout's honor) 18 hours of its oven release. that is, except for the final tiny head of the loaf which then remained untouched on the counter for a 6 days... my family is silly.

it's really simple, especially if you start with a can of pumpkin puree, but you could also make your own puree. the recipe is almost vegan - minus the egg whites - so making and consuming this bread could in fact be part and parcel of any and all healthy new years resolutions. a coincidink indeed!


1 cup white sugar

1 cup canned pumpkin

1/4 cup canola oil

1/4 cup Greek yogurt (i used whole but fat-free would work too)

2 large egg whites

1 1/2 cups all purpose flour

2 tsp ground cinnamon

3/4 tsp salt

1/2 tsp baking soda

3/4 cup semisweet chocolate chips

cooking spray

preheat the oven to 350 degrees. combine first 5 ingredients in a large bowl, stirring well with a whisk. in another medium bowl, combine flour, cinnamon, salt, and baking soda. add flour mixture to pumpkin mixture, stirring just until moist. stir in chocolate chips. spoon batter into a loaf pan coated with cooking spray. 

bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean. cool 15 minutes in pan, then remove. cool completely on wire rack. begin consumption ASAP! or i guess you could also wait a bit, if you're into that "self-control" thing.