Pumpkin Bread

Method and recipe adapted by Joy of Baking. 

(I'd tweaked the recipe's ingredients to one loaf and omitted the cream cheese filling.)

• 225 grams all purpose flour 
• ½ teaspoon baking powder 
• ½ teaspoon baking soda 
• ¼ teaspoon salt 
• 1 teaspoons ground cinnamon 
• ¼ teaspoon ground ginger 
• 1/8 teaspoon ground cloves (optional) 
• ½ cup (120 ml) chopped nuts (pecans or walnuts) 
• ½ cup (120 ml) chocolate chips 
• 2 large eggs, room temperature 
• 1 cup (200 grams) granulated white sugar (I added 100g of sugar instead of 200g)
• ½ cup (113 grams) unsalted butter, melted and cooled to room temperature 
• 213 grams of pure pumpkin puree 
• 60 ml of water 
• 1 teaspoon pure vanilla extract 

Method:

• In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. 
• Stir in the chopped nuts and chocolate chips. In another large bowl, whisk the eggs until lightly beaten. 
• Add the sugar and melted butter and whisk to combine. Whisk or stir in the pumpkin, water, and vanilla extract. 
• Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough. 
• Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 
• Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use. 

Fresh ingredient: Pumpkin

Steam the pumpkin for few min and let it cool before we mash it.

Nice pumpkin puree

Ready to bake!

End product

Close up shot of the texture (The bread contains chopped walnuts and chocolate chips)

I've omitted out the cream cheese filling. This recipe is good for pumpkin lover. :)

Recipe at Joy of Baking - Pumpkin Bread.

Banana Chocolate Cupcakes

I'd bought a bunch of large bananas over the weekend. Decided to let it ripe thoroughly before I start to use them. It is said to be more sweet and soft when fully ripe.

Don't throw the bananas away when you see the black spots. They are soft and sweet. Ideal for baking!

Mash the bananas

Recipe and method adapted by Joy of Baking.

12 servings

• 1 cup (200 grams) granulated white sugar 
• 1 cup (130 grams) all-purpose flour 
• ⅓ cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed) 
• ¾ teaspoons baking powder 
• ¾ teaspoon baking soda 
• ¼ teaspoon salt 
• 1 large egg 
• ½ cup mashed ripe bananas (about 1 medium sized banana) 
• ½ cup (120 ml) warm water 
• ¼ cup (60 ml) milk
• ¼ cup (60 ml) canola, corn, or vegetable oil 
• ¾ teaspoon vanilla extract 

Method:

• Preheat oven to 180°C and place rack in the center of the oven. 
• Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray. 
• In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 
• In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. 
• Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) 
• Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 
• Remove from oven and let cool on a wire rack. 

Fresh from oven!

Ingredients for frosting:

• 3 ounces (90 grams) unsweetened chocolate, coarsely chopped 
• 1/2 cup (113 grams) unsalted butter, room temperature 
• 1 cup (120 grams) confectioners (powdered or icing) sugar, sifted 
• 1 teaspoon vanilla extract

Method:

• Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. 
• Remove from heat and let cool to room temperature. 
• In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). 
• Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. 
• Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). 

I melted the chocolate chip by using double boiler method.

Let the melted chocolate be cool completely before you proceed to the next step.

Ready to serve!