Archive for the ‘Bread Pans’ Category
When it comes to cooking, I’m obsessed (but in a good way). I am meticulous about my recipes/ingredients, and will only use quality bakeware. I addiction to precision, I’m always seeking to improve my recipes. There’s nothing as challenging (or rewarding) as taking a traditional food that everyone loves, and make it….better! My latest challenge is pumpkin bread. I racked my brain and experimented for days to make a worthy modification to this traditional treat. At last, I think I’ve done it - I take the time honored traditional bread and boost the flavor with white chocolate chips!
“Snow Capped” Pumpkin Bread (Method): Preheat oven to 350 degrees F. Grease and flour a bread pan. Cream together butter and sugar until light and fluffy, then add eggs one a time, beating well after each addition. Add cinnamon, vanilla and pumpkin, mix well. Add flour and baking soda, stirring just until combined. Mix in chips. Pour into pan and bake for 1 hour or until a toothpick comes out clean. Cool for 10-15 minutes in the pan before removing to cool completely on a rack.
Ingredients
* 1/2 cup unsalted butter, softened
* 3/4 cup sugar
* 2 eggs
* 15 oz can pumpkin
* 1/2 tsp cinnamon
* 1/2 tsp vanilla extract
* 2 cups flour
* 1 tsp baking soda
* 1/2 cup white chocolate chips