Back in the Saddle

As many of you know, my beautiful bundle of joy was born on December 26, 2010.  After letting us have a really great Christmas with our friends and family, Harrison Alden Siefert made his debut in the middle of the season's first blizzard.

Harrison - 3 weeks old (look at all that hair!)

He is an adorable, amazing and aware little boy, who has been taking up all of my time since he was born (which has left no time for my favorite past time - cooking).  It is an under statement to say that we have been eating poorly - if it weren't for the generosity of some great people who have brought us home made food and take out, we may not have eaten at all over these past seven weeks!

Today, Harrison slept until a wonderous 9am and after I fed him, he was completely content playing with daddy on his activity mat.  So I took the opportunity to make something delicious.  This is traditionally a fall recipe, but I had some pumpkin left over from the holidays.  I think everyone forgets that canned pumpkin is available all year long and that it is a great treat pretty much anytime.  For your eating pleasure - I present to you my Chocolate Chip Pumpkin Bread. Yum.

3 1/2 cups all purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin
1 cup unsweetened applesauce
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

I realized after I took the picture that I forgot to pull out the pumpkin!  (Also, notice my new apprentice.  He is going to be a really good cook!)

1.  Preheat the oven to 350 degrees.  Spray three 9 x 5 inch loaf pans with cooking spray and set aside.  (I didn't have any 9 x 5 inch pans - my loaf pans are 8.5 inches and 10 inches, respectively.  I used 2 of the 8.5 inch pans and 1, 10 inch pan).

2.  In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt.  Set aside.

3.  In a large mixing bowl, combine sugar, pumpkin, applesauce, water, vanilla and eggs.  Mix until smooth.

This is what it looks like after mixing.

4. Slowly bled in the flour mixture. 

With the flour mixture added.

5.  Fold in the chocolate chips.

 I used mini chocolate chips because that is what I had in the cupboard.

With the chocolate chips folded in.

6.  Bake for approximately 60 minutes, or until browned and a toothpick or cake tester comes out clean when inserted into the center.  My two smaller pans were done in about 50 minutes while the larger pan needed an additional 5 minutes (for a total of 65 minutes).  

7.  Remove loaves from oven and cool in pans for 15 minutes.  With a knife, go around the bread and loosen the loaves.  Remove from the pan and cool completely before slicing.  (I personally never wait for it to cool completely before slicing because I love it when the chocolate chips are melty.  Mmmm.)

That's it!  So simple even the mom of a 7 week old infant can fit it in!  Hopefully it won't be so long before my next blog entry, but until then,