Last fall, I had frozen some of the pumpkin puree. That had to be used up along with soon to expire ricotta cheese. So, this recipe was created to serve the purpose. Makes a great snack for kids. I am very short of time these days, so even if I manage to post something, that has to be done with very less time. Enjoy until my next recipe.
One Year Back - Coconut Muffins
Two Years Back - Whole Wheat Jalapeno Focaccia
Three Years Back - Sourdough Chocolate Chip Muffins
Ingredients:
Oil - 1 cup (You can substitute half applesauce)
Brown Sugar - 2 cups (I used dark brown sugar but you can even use white sugar)
Eggs - 4 large
Pumpkin puree - 1 1/2 cups measured in dry measuring cup
Ricotta cheese - 1 cup measured in dry measuring cup (Part skim was used but any will do)
Orange juice or water or milk - 2/3 cups
All purpose flour - 3 1/3 cups
Baking Powder - 1/2 tsp
Baking Soda - 2 tsp
Salt - 1 1/2 tsp
Chocolate Chips - 1 cup
Vanilla - 2 tsp
Method:
Preheat the oven to 350 F. (325 F if using dark pans) Grease two 9 X 5 loaf pans with vegetable oil spray or shortening. Dust with flour. Set aside. In a bowl, whisk together flour, salt, baking soda, baking powder. In another bowl, beat eggs, oil, brown sugar, pumpkin puree, ricotta cheese together with a hand mixer. Add vanilla and beat for a second more. Now add the flour mixture in thirds alternating with orange juice or water. That is 1/3 of flour mixture, 1/2 of water, 1/3 flour mixture , remaining 1/2 of water followed by the final 1/3 of flour mixture. Beat at slow speed or stir with a wooden spoon after every addition. Stir in chocolate chips. Divide between the loaf pans. Bake for 60 - 70 minutes or until a toothpick inserted in the center comes out clean. If the top is getting too brown, after 45 minutes, loosely tent with an aluminum foil. You could also bake this in a tube pan or a bundt pan. Cool in the pan for 10 minutes on the cooling rack and then turn it on to the wire rack to cool completely.
You see the small white specks on the sliced bread, that is what happens if a 6 year old takes control of your whisk while baking. Since my kid had stirred so much, I was afraid to mix it too much and turn it into a hard bread. Make sure you mix well but slowly to avoid that.
Two Years Back - Whole Wheat Jalapeno Focaccia
Three Years Back - Sourdough Chocolate Chip Muffins
Ingredients:
Oil - 1 cup (You can substitute half applesauce)
Brown Sugar - 2 cups (I used dark brown sugar but you can even use white sugar)
Eggs - 4 large
Pumpkin puree - 1 1/2 cups measured in dry measuring cup
Ricotta cheese - 1 cup measured in dry measuring cup (Part skim was used but any will do)
Orange juice or water or milk - 2/3 cups
All purpose flour - 3 1/3 cups
Baking Powder - 1/2 tsp
Baking Soda - 2 tsp
Salt - 1 1/2 tsp
Chocolate Chips - 1 cup
Vanilla - 2 tsp
Method:
Preheat the oven to 350 F. (325 F if using dark pans) Grease two 9 X 5 loaf pans with vegetable oil spray or shortening. Dust with flour. Set aside. In a bowl, whisk together flour, salt, baking soda, baking powder. In another bowl, beat eggs, oil, brown sugar, pumpkin puree, ricotta cheese together with a hand mixer. Add vanilla and beat for a second more. Now add the flour mixture in thirds alternating with orange juice or water. That is 1/3 of flour mixture, 1/2 of water, 1/3 flour mixture , remaining 1/2 of water followed by the final 1/3 of flour mixture. Beat at slow speed or stir with a wooden spoon after every addition. Stir in chocolate chips. Divide between the loaf pans. Bake for 60 - 70 minutes or until a toothpick inserted in the center comes out clean. If the top is getting too brown, after 45 minutes, loosely tent with an aluminum foil. You could also bake this in a tube pan or a bundt pan. Cool in the pan for 10 minutes on the cooling rack and then turn it on to the wire rack to cool completely.
You see the small white specks on the sliced bread, that is what happens if a 6 year old takes control of your whisk while baking. Since my kid had stirred so much, I was afraid to mix it too much and turn it into a hard bread. Make sure you mix well but slowly to avoid that.
Beautiful bread, looks super moist and seriously very tempting.
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