Happy second day of Fall! I don’t know about you but I’m sad Summer is over. Unfortunately there is no turning back to the warm weather, so I thought I would wrap up my Summer and celebrate Fall all in one post with a recipe for pumpkin bread. Just look at those crispy, caramelly edges.
I have to admit, I didn’t complete my Summer Bucket List. I really did try to scramble in the last few weeks but there were things I just didn’t leave enough time or money for. Since I don’t like focusing on the bad, I’m about to focus on what I did do. I had a really great Summer and I’d like to share some of the highlights.
On the food front I had some major happenings. I re-created a few cocktails (dark rum cilantro mojito, vegan pina colada and a lazy girls sangria) and made a non-alcoholic cold brewed iced tea for AJ. I mastered making donair-flavoured seitan and a coconut donair sauce to finally re-create a perfect vegan version of a donair.
Sweets were made and devoured over the course of the Summer, and because our weather was hot and humid, and in my opinion awesome, I killed popsicles. The three versions I made were Banana Strawberry Frozen Yoghurt Bars, Blueberry Curaco Mint Ice Pops and Vegan Fudgesicles. The most important sweet I made were the Pink Lemonade Cupcakes for my Mother’s Birthday.
Speaking of birthdays, my Summers are always full of them and this year we did a huge surprise party for my boyfriend. His family came down from Newfoundland and friends came in droves to celebrate his 29th. It was really amazing how we managed to keep it all a secret since I’m the worst liar on the face of the planet, but we did it and he actually was surprised. Although I’m pretty sure I’m not allowed to do it again, I know he loved it. We celebrated my Mom’s 60th birthday by going out to a nice Italian dinner on the waterfront. The next weekend we pulled the family together and had a big BBQ at her house that was more like a family reunion than a birthday party but I know my Mom enjoyed her day. Not to mention my fur babies, Rogue and Gambit have turned another year older as we celebrated their adoption days in July and September!
My friend April threw an amazing bachelorette party for our good friend Angela and the following weekend we attended their (Angela and Cino’s) intimate and non-traditional wedding. We got to stay in the ‘celebrity room’ in a swank hotel downtown and played in the sun during photos. After the ceremony we ate amazing Turkish food continued to party our way until they send off the next day. The following weekend I got to get dolled up again to attend another spectacular wedding as a plus-one for my good friend Leo. Their theme was James Bond and it showed in every aspect, lush red flowers, black and white attire, the casino for entertainment, it was an awesome night.
Leo and I also made a day trip to see my family outside of the city and go on a long hike. Unfortunately the weather had other plans for us so my mother whipped up one of the best quiches I’ve eaten, full of spinach, mushrooms and feta and after devouring my weight in it we attempted the hike even though it was coming down in buckets. We still had fun and it did eventually clear up, but we made tentative plans to head back in the Fall when its a drier day.
With the Summer fresh in my head it’s time to celebrate Fall. When I think about Fall I squeee a little bit because I love to bake and the Summer is not the time for baking. Fall is the time for cute leg wear and scarves, red wine and baked apples. It’s the time everyone starts packing their lunches again and getting back into their routine which can be a very good thing. Fall is also the time of the harvest for apples and squash and pumpkins, yes, glorious pumpkins.
You can do so much with pumpkin puree outside making a dang good pie, there are muffins (and dog muffins) and smoothies or overnight oats.My favorite way is to make pumpkin bread and this recipe is divine. The addition of white chocolate chips caramelized on the sides and top of the loaf. The chips also melt in the center but leave you with delicious white chocolate puddles speckled throughout. The cake is dense and rich with the addition of olive oil which you can completely substitute for vegetable oil if you would prefer. Makes two hearty loaves.
White Chocolate Chip Pumpkin Bread
- 1-15oz can of pumpkin
- 2 inch piece of ginger grated
- 1+1/2 cups of white sugar
- 2/3 cup water
- 1/3 cup of maple syrup or agave nectar
- 1/3 cup vegetable oil
- 2/3 cup of olive oil
- 4 free-range eggs
- 3 1/3 cups all purpose flour
- 2 teaspoons baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 1/2 tsp cinnamon
- ½ tsp powdered ginger
- 1 tsp ground allspice
- 1 bag of white chocolate chips (225g)
Pre-heat the oven to 350 and prepare two bread loaf pans with cooking spray.
In a large bowl add the canned pumpkin, grated ginger, sugar, maple syrup, vegetable oil and olive oil and stir until dissolved. Crack one egg into mixture at a time, stirring until combined until all four have been incorporated. Set Wet ingredients aside.
In a medium sized bowl add flour, baking soda, baking powder, salt and spice and mix well with a whisk or a fork.
Add 1/3 of the dry mixture at a time to the wet ingredients until it is all combined. Then add the entire bag of white chocolate chips.
Pour half of the batter into each prepare bread pan and tap to release any air bubbles. Place in the oven and bake for about 50-70 minutes.
The edges should bubble and brown but a toothpick should come out clean when inserted into the centre.
Remove from the oven and let the loaves cool in the pans on a wire rack for a few hours. Once they are cool to the touch run a knife along the edges of the pan before inverting the pan to release the loaves.
To serve cut in thick slices and eat with tea.