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Oct 1, 2014

Chocolate Chips Pumpkin Cake





It’s pumpkin season again. 
I love pumpkins. I used to go crazy thinking of unconventional things to make, cook, bake with pumpkins. 


Crazy moments: 



There must be over a hundred varieties out there. We get a good variety from the local grocers. And to mess about with, I wouldn’t even bother getting expensive imported ones. Our local variety is good enough …. similar to the winter squash, Linus’ pumpkin patch types, the one Cinderella took to the ball and forgot to come back before her curfew and lost her shoe (definitely pretty ill-fitting shoe, I must say, and probably had one too many margaritas … you really have to read between the lines of those fairy tales to get the gist of the saucy substance of what the author is actually trying to say but could not due to childrens’ story books bylaws or whatnots).

Anyway, enjoy this while pumpkin is still in season or just freeze mashed pumpkin and you can have it all year through! 



Oh …. before I go mess about some more ….
For those who do not want to use canned pumpkin puree, you can prepare your own very easily.
Just get rid of the hard skin and seeds. Cut into large chunks and steam them for a few minutes (you can tell when they’re soft. The colour turns a darker orange). 
And, in this recipe, I did not mash the pumpkin too fine (I did call it mash and not puree). It’s good either way. I kinda like the speckled orange look.


(This cake is a combination of recipes. So if anyone feels that this originated from yours, please let me know. I’ll add a link and your cake pic to this). 


INGREDIENTS

1 1/2 cups flour
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup mashed pumpkin
1/2 cup (4oz) butter, melted
2 eggs
1/4 cup milk
1/2 cup semi-sweet chocolate chips


METHOD

Preheat oven to 170ºC.
Generously butter a 9”X5”X3” loaf pan or three 6”X3”X2” mini loaf pans.
Combine flour, salt, sugar, baking soda, cinnamon and nutmeg.  Mix well.
In a separate mixing bowl, beat eggs.
Add pumpkin, melted butter, and milk. Mix well.
Combine wet ingredients with the dry and mix.
Fold in chocolate chips.
Pour batter into prepared loaf pan/pans. 
Bake for 40-50 minutes or until a cake tester inserted in the middle comes out clean.
Remove cake from pan and cool on a wire rack.









9 comments:

  1. Hi Ping! I LOVE pumpkins! So far I have only had it in savory meals and I have not baked with it as yet. hah..hah...like that bit about Cinderella **nudge** **nudge** **wink** **wink** LOL!

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    1. Hehe...glad we're on the same page ....

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  2. I am a huge fan of pumpkin and all the winter squashes. The combination with chocolate makes this cake even more appealing!

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    1. Mmm ..yeah. Choc and pumpkin ... sooo gooood ...

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  3. I didn't realise you were back in action! I'm really glad! The cake looks like a fabulous treat for pumpkin fans.

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    1. Thanks Sissi, I am back ... kinda. I'm not making it a must do anymore. Used to be quite religious about it. You could say it's at a more relaxed pace.

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  4. How you ended up giving Cinderella margaritas just because of pumpkins is an interesting thought process. Nobel Prize next?
    I don't have any pumpkin recipe but have many recipes that use all of the ingredients except pumpkin. Does this qualify for a link back?

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    1. Nah ... nothing eco-friendly about my stuff ...seems to be the Nobel Prize "trend" these days.
      No pumpkin, no link back ...no cheating.

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  5. I can't believe I still haven't made anything with pumpkin yet!! This looks SO good!

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