PUMPKIN AND CHOC CHIP LOAF

PUMPKIN AND CHOC CHIP LOAF

I know, I know, you are all done with Halloween... and I'm way too late with this recipe - but if you don't have any pumpkin flesh left over for for your seasonal soup, then you can substitute a cup of pumpkin for some variety of squash, and it will taste just as delicious..
Although, for all you Americano's - there is always Thanksgiving to prepare for...
Couldn't post a pumpkin recipe without showing you the carving we did for Max (he's about to have braces next week, so we just thought we'd show him how best to wear them)..

This is a sort of breakfast loaf, but can be eaten as cake for tea, or pudding for after supps, or just snacking in general... (even at 4.30am on a Saturday morning, when you find yourself still talking nonsense).

I made two - one for the neighbours, (kind of wanting it back now), and one for us... thank god that my brilliant cousin and her man, who are eating for 3, appeared impromptu on Sunday morning, along with a  whole host of terribly hungover guests, and finished the remaining crumbs as a pre-amble to bacon, eggs, black pud (all courtesy of the Ginger Pig) - cooked up by THE Mikey Hayes himself.

Being a Halloweeny, Thanksgivingy sort of recipe.. I have measured out the ingredients in cups - so all very easy if you have no scales to hand..

INGREDIENTS

Half a pack of butter (Half a cup)
1 1/4 cup caster sugar
3 large eggs (beaten)
1 tsp vanilla extract
1 cup pureed pumpkin flesh (or if not - you can buy canned - or use squash)
1 3/4 plain flour
1 tsp baking powder
1 tsp bicarbonate soda
Half tsp salt
2 tsp pumpkin spice (impossible to find - but just mix equal quantities of cinammon, ginger, nutmeg and all spice)
1/3 cup milk
1 cup choc chips (dark or milk)
3/4 cup bashed up walnuts and pecans

Grease a loaf tin (actually this makes two - so obviously one at a time if you only have one).  I put baking paper on the bottom, but if you grease it well, it should be fine..
Turn oven on to 180 deg.
Mix the butter and sugar until all creamy (best with a hand mixer) and then add the eggs slowly, and then the vanilla extract and the pumpkin.
In another bowl, mix together the flour, baking powder, bicarb, salt and spices.

Blend both bowls of ingredients together, I add the dry to the wet.. but do it slowly, then you can add the milk, the choc chips and the nuts.

If you think it may be a little too runny, I add a bit extra of self raising flour, but I have played about with the quantities, and I think it should be okay.

I mean, seriously, how easy is that? Definitely worth a go..

Pour evenly into both loaf tins, and cook in the centre of the oven for about 50- 60 mins.  Check with a skewer - and if it comes out clean, you know it's done.

Cool for 10 or so mins, and then remove loaf from pan - THIS IS BY FAR THE BEST EATEN HOT STRAIGHT FROM THE OVEN - it's all in the timing I say.

Eaten with or without lashings of butter.

Anyway, I've had a slightly exhausting weekend, half term has come to an end (I mean, it's been weeks) - and I'm thinking of pouring myself an extra large glass of vino to celebrate normality resuming.  If only I had more cake... I must send Mike over to have a serious word with the neighbours,