October 24, 2018 Leave your thoughts
Hello, everyone! It’s been a minute.
As you’ve noticed, I’m sure, I’ve been basically radio silent for the past year. I’ve still been cooking, of course, but haven’t had much time to sit down and blog. Taking five classes a semester, working, doing yoga (almost) every day and maintaining a social life keeps a girl busy!
This semester, I’m taking a food studies class about user-generated content, like blogs, social media and video games. I thought returning to and cultivating Yes to Yummy would be a great choice for my final project.
Before we dive into this week’s recipe, let me catch you up to speed on what’s going on in my life:
- I’m still a food studies major at NYU. I’ll hopefully be graduating in the spring (a year early) since I came in with almost a year’s worth of credit from AP classes. Fingers crossed!
- I started dating my boyfriend, Timothy, last fall. He’s a fellow NYU student (studying acting and writing at Tisch) and native Texan who loves to eat. We’re living together in my first apartment, a shoebox-sized studio in Chelsea.
- I’m currently interning at Allergic to Salad, an organization that brings cooking classes into NYC public schools. I’m super excited to be pursuing the intersection between food and education!
- I made my first solo trip to Europe last spring, visiting friends in Scotland, England and the Netherlands in ten short days. It was an amazing experience, foreign public transportation and all!
Now that that’s covered, let’s move onto pumpkin bread…
Every Sunday, Ali and Kas – two of my closest friends – come over for lunch or dinner. Kas in particular is a major fan of fall. The second a leaf falls on the ground, out come the hipster beanies and sad artsy boy acoustic albums. I too enjoy some good autumnal weather, so I try to integrate fall flavors into my meals for them.
A few weeks ago, I baked up a thicccccc (spelling intentional) loaf of pumpkin bread studded with chocolate chips for brunch. Its sweet and warmly spiced flavor made it a resounding hit among the girls. It was also a wonderful breakfast for the next week or so.
Unfortunately, as is the case with banana bread, if you make a fat loaf of pumpkin bread, it’s going to take a while to cook. Like, at least an hour. Probably more. If you’re in a rush, you can scoop the batter into a muffin tin and make pumpkin bread muffins, but then you’re really missing the point. Slow down a little. While your pumpkin bread is in the oven, read a book. Watch a movie. Take a bubble bath. Do something relaxing, and when you’re done, you’ll have a delicious, warm treat to enjoy.
The fall antidote to your standard banana bread. Sweet, nutty and moist, this loaf is sure to become your favorite October breakfast.
Adapted from King Arthur Flour
Yield 1 loaf, about 8-12 servings
1/2 cup vegetable oil or coconut oil, melted
2/3 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1/3 cup coffee (or 1/3 cup water + 1 tablespoon instant coffee granules)
1 teaspoon vanilla
1 2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or 1/4 teaspoon each nutmeg, allspice and cloves)
3/4 cup dark chocolate chunks (also great with white chocolate chips)
Preheat the oven to 350 degrees. Line a 9″x5″ loaf pan with parchment paper and lightly grease it with vegetable or coconut oil.
In a large bowl, whisk together the oil and sugars until well-combined. Add the eggs, one at a time, and whisk to incorporate. Add in coffee and vanilla.
Fold in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Keep going until all traces of flour are just gone. Then, fold in the chocolate chunks.
Using a spatula to help, pour the batter into the preprepared loaf pan, spreading out so the top is even. Bake in the preheated oven until a toothpick comes out clean in the center, about an hour and ten minutes. Start checking the bread at the hour mark; it may also need an additional ten minutes or so if your oven runs cold.
Let cool in the loaf pan for half an hour, then transfer to a wire rack. Serve immediately or wrap tightly with cling wrap or foil. Best within a few days, but good for up to a week.
So, there you have it. My first blog post in a while. Looking forward to writing more and sharing new recipes (and more) with you all!