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Pumpkin choc chip bread ~ 金瓜巧克力面包


This full of pumpkin goodness tea bread is moist, fragrant and can be enjoyed at all times of the day. It matures and tastes the next day as the pumpkin and cinnamon are enhanced the day after.




Pumpkin choc chip bread  ~    金瓜巧克力面包
Ingredients

  • 150 gm plain flour
  • 70 gm wholemeal flour
  • 1 tsp bicarbonate of soda
  • 2 tsp cinnamon
  • 2 large eggs
  • 50 gm brown sugar (I used panella sugar)
  • 70 gm caster sugar
  • 340 gm smashed pumpkin
  • 120 ml canola oil
  • 1/4 cup ml milk
  • 100 gm choc chips
  • a pinch of salt
Method
  1. Remove the skin, seeds and membrane from the pumpkin, cut into cubes and steam till soft.  Drain off the water and smash the pumpkin.
  2. Whisk the flours, bicarbonate of soda, salt till well combined, set aside.
  3. Whisk the eggs, milk, sugars, then add in the oil and mix till no oil surfaces.
  4. Add the mashed pumpkin.
  5. Pour this mixture into the flour mixture and gently fold in the choc chips.  Do not overmix.
  6. Pour the batter into a greased and flour dusted non-stick 9 x 5 inch loaf pan.  Level the surface.
  7. Bake in a preheated oven @ 180 deg.C for 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Remove from oven and let cool in pan before transferring onto a wire rack to cool completely.




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