Vino

I was so excited about trying my first bread recipe (with help from THE Chef de Vino!)…it’s a perfect Fall delight.

Source: My colleague and friend, Natalie, who we think is quite a master baker: www.wee-eats.com
Servings: Makes two 9×5 inch loaves

Ingredients:
3-1/2 cups all purpose flour
2 tsp cinnamon powder
1/2 tsp nutmeg
1/2 tsp allspice
2 tsp baking soda
1 tsp salt
1-3/4 cup pumpkin puree (or 15oz can)
1 cup oil (veg or canola)
2-1/2 cups sugar (may use cane or brown sugar; the latter makes it rich)
4 large eggs
2/3 cup water
1 tsp vanilla
1-1/2 cups semisweet chocolate chips

Method:

• Pre-heat oven to 350°F
• In a medium bowl, whisk together flour, spice, baking soda and salt
• In a large bowl, whisk together pumpkin puree and oil until combined. Add sugar and whisk again. Whisk in eggs, one at a time, followed by vanilla and water. Stir in the chocolate chips.
• Gently fold the dry ingredients into the wet ingredients being careful not to over-mix.
• Divide batter evenly between pans and bake in the center of the oven until a toothpick inserted into  the loaf comes out clean, 1 to 1.5 hrs
• Cool the bread in its pans for 15 minutes, then invert loaves onto a wire rack and cool completely.

Note: Loaves keep 3 days at room temperature, or much longer frozen for your future pumpkin needs

If making pumpkin puree instead of using can:

• Cut a small pumpkin in half, remove the stem, scoop out the seeds and fiber
• Place open sides down in a baking tray with a little water
• Cover with foil and back at 350°F for approx. 1 hour
  Alternative (if shell is too hard): Place the pumpkin whole but you may have to bake it for approx. approx. 1.5 hrs
  Note: A knife should easily penetrate when done