Kathryn Bakes!
I wanted to bake something Autumnal, even though the temperatures are suggesting I should be making Summer Pudding! I found a recipe for a Pumpkin type loaf, but being English, mostly it’s weird for us to bake or cook with Pumpkin. So I adapted it slightly. Luckily I have some amazing little ‘Cups’ that are the equivalent of American Measurements (Thank you William’s Mummy!) Americans, you have it sorted. Baking with cups rather than fiddling around with scales is pretty genius. So anyway, here’s what I made and it turned out AMAZING…
Ingredients
1 Cup of plain flour
3 Teaspoons of cinnamon
1 Teaspoon of baking soda
1 Teaspoon of baking powder
1/2 Teaspoon of Salt
2 Whole eggs
2/3 cup of Golden granulated Sugar
1/4 cup of milk
1/4 cup of oil
1 Teaspoon of Vanilla
3/4 cup of mini chocolate chips
Method
-Combine the dry ingredients in a bowl; Flour, Cinnamon, Baking Soda, Baking Powder and Salt.
-Seperately Combine the wet ingredients – eggs, milk, oil, vanilla.
-Mix in the sugar and fold in the chocolate chips (I used a six rows of a chopped up bar of Dr Oetkers Dark Chocolate for cooking). You can use soft brown sugar, but granulated gives it an extra kind of crunch and we had loads to use up.
-Poor the mixture which should be like a batter consistency, into a non-stick loaf tin and bake for 15 – 20 minutes at around 200 degrees c or until golden.
Loaf tins do deceive and I often find that they are never non-stick. But our one is just £1.99 courtesy of Homebase and works perfectly! Once cooled (we couldn’t wait that long) spread cream cheese icing over the top – Betty Crocker is great for this! Slice and enjoy…
Kathryn Dawson Photography 