Comments on: Pumpkin Chocolate Chip Bread

By: Allie

Allie — Mon, 23 Oct 2017 13:04:42 +0000

In reply to Madeleine. This makes me so happy Madeleine, to think of you baking this pumpkin bread in your beautiful new kitchen. We miss you all. XO

By: Madeleine

Madeleine — Sat, 21 Oct 2017 20:02:40 +0000

Made a batch of this today and for the first time since moving in 6 weeks ago, our house finally smells like home! Can’t wait to hear more about Chloe – think of you all often!

By: Adina

Adina — Fri, 20 Oct 2017 09:21:14 +0000

In reply to Allie. Thank you, Allie, I will keep that in mind for next time. It was probably that, my puree was not very dry.

By: Karen (Back Road Journal)

Karen (Back Road Journal) — Thu, 19 Oct 2017 12:53:11 +0000

There is nothing lovelier than a fall day in New Hampshire. That is unless it is a fall day that includes a slice of your chocolate chip pumpkin bread…it looks yummy with that chocolate crust.

By: Allie

Allie — Wed, 18 Oct 2017 17:21:08 +0000

In reply to Adina. Thank you Adina, Chloe is just right for Hudson. We are so thankful. And what a SHAME about your pumpkin bread. Maddening. I've had a few kitchen disasters as of late. An apple coffee cake that was too wet and a fresh corn salad that went wrong. I'm wondering if your homemade pumpkin puree had too much water in it. The stuff we get here in a can is super thick and seems very dry. I wonder if you let your pumpkin puree strain in a cheese cloth or paper towels for a while if you would have a better result. I've never made my own pumpkin puree so I'm not sure myself. I just googled it and the article I read said homemade pumpkin puree has a higher water content. Hope all is well with you and your family, Adina! XO

By: Adina

Adina — Wed, 18 Oct 2017 14:26:31 +0000

So nice you found Chloe for Hudson! And your pumpkin bread looks so delicious! I made a disgusting pumpkin bread a few weeks ago, totally unrisen, wet and sooo impossibly sweet! I had to throw it all away. I was thinking it went so wrong because I roasted and pureed my own pumpkin instead of using the pureed pumpkin from the can. Trouble is we don’t have any cans of pumpkin in Germany, so I thought making my own puree should be ok. Do you think that was my mistake? Is canned pumpkin different than baked and pureed pumpkin?

By: brigitte

brigitte — Sun, 15 Oct 2017 16:25:20 +0000

Je suis sous le charme de ton cake Allie, de la gourmandise à l’état pur, superbe, gros bisous, belle journée!

By: Cathleen @ A Taste of Madness

Cathleen @ A Taste of Madness — Sat, 14 Oct 2017 21:29:46 +0000

Haha, that’s too funny! That happened to me at work the other day. I baked one of my colleagues some cookies ans she did the same for me. The pumpkin and chocolate combo is one of my favourites!!

By: Allie

Allie — Sat, 14 Oct 2017 01:19:58 +0000

In reply to Agness of Run Agness Run.

Thanks Agness – I have NOT tried almond flour in this recipe, so I don’t know. You could definitely try it, but it won’t rise as high because almond flour doesn’t have gluten. Almond flour is also denser than all purpose, so the texture would be different too.

By: Allie

Allie — Sat, 14 Oct 2017 01:13:24 +0000

In reply to Shashi at Savory Spin.

Thank you friend – Chloe has been such a GIFT! No I have not seen A Dog’s Purpose,and I had not even heard of it. Off to watch a trailer I guess. 🙂 You and I could go through a loaf of this STAT! XO