BakeSlave

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Pumpkin Chocolate Bread

Pumpkin Chocolate Bread|Nat Yusop

It’s almost into the second quarter of 2014!

Where have I been? 

My conspicuous absence from nurturing BakeSlave has been largely due to another blog I have started, called The Midnight Baker® Malaysia. Well, technically a website-blog, not so much of a blog-blog. The Midnight Baker is my endeavour as a business entity, where I make Handcrafted Homemade Tidbits for Tea™. Via The Midnight Baker (do drop by that blog too!), I bake and sell trans-fat free biscotti and coffee cakes; once in a while, I do indulge in making calorie-schmalorie cakes as well (making for sale, and eating of course) …..but if you know BakeSlave, then you know both BakeSlave and TMB are usually about heart-healthier cakes (i.e. I don’t do buttercream mea culpa, and I bake with nuts, fruits and butter substitutes if I can).

The Midnight Baker Malaysia's collage taken off my Facebook page

The Midnight Baker Malaysia’s collage taken off my Facebook page and Instagram

TMB is a one-woman show; from concept, website design, recipe testing, branding, inventory management, PR & marketing, baking, packaging and delivery – the works! – which is why my Nespresso Pixie is on constant overdrive!

I still bake with my small oven from my small kitchen but for once, I finally get to do what I love and love what I do – a hobby that pays itself,  hurrah! How wonderful is that! Now if only that could quell the naysayers and the “well-meaning” people who have told me (a) I am letting my postgraduate qualification go to waste and (b) I am selfish for choosing to cut off a viable steady income. This situation is not unique to me; I am sure there are many stay-at-home mothers/fathers who face the same dilemma. When the days are rough, I just hold on to this tenet:

choose-the-kids

A lot of soul-searching…..but I digress!

Here is one of my favourite recipes for a delicious and nutritious “bread” (a.k.a. a chameleon cake) which can be portioned into muffin cups very easily. The recipe calls for:

Recipe for a loaf tin

Recipe for a loaf tin

This is a two-bowl, elbow grease only sort of recipe. As usual, pre-heat the oven to 180 ºC.

Measure the dry ingredients into one bowl, and prepare the wet ingredients in another. Lightly whisk the wet ingredients until well mixed.

I was chuffed to find this old-fashioned whisk (the last time I used something like this was as a teenager!).

I was chuffed to find this old-fashioned whisk (the last time I used something like this was as a teenager!).

Then add the wet ingredients to the dry ingredients and with a spatula, gently mix the batter. Pour the batter into a lined loaf tin and scatter a generous handful of your favourite chocolate chunks/chips on top. We love the taste of bittersweet chocolate in this household so that is a staple ingredient in my pantry. The bread should take about 30 – 35 minutes – the skewer test in the middle should be your guide. This is a “bread” best eaten warm.

This “bread” can also be made into muffins, just keep a closer eye on your baking time.

Slight tweaks to the recipe, with honey instead of agave nectar.

Slight tweaks to the recipe, with honey instead of agave nectar and extra virgin coconut oil instead of canola oil.

Remember I mentioned that I try to make my bakes heart-healthier? Well how’s this for a further tweak: substitute the eggs above with flax eggs to make this recipe VEGAN!

To make flax eggs:
Put one tablespoon of ground flax seed into a bowl and then add three tablespoons of water to it, and stir. It will be very gloopy. Chill this for about half an hour before using. This portion equals one flax egg. So if a recipe calls for two (chicken) eggs, then double this recipe (2 TB flax meal + 6 TB water).

It’s not easy wearing these two blogging hats, but I know I will find my groove soon enough.

I’d really appreciate it if you could follow me (as The Midnight Baker Malaysia) on Instagram: http://instagram.com/themidnightbakermalaysia

And on Facebook: https://www.facebook.com/mymidnightbaker

Bake Someone Happy! Xoxoxo

 

8 comments on “Pumpkin Chocolate Bread

  1. thehungrymum
    March 31, 2014

    this looks incredible! Could I use sugar instead of the agave?

    • Nat Yusop | BakeSlave
      April 1, 2014

      Hi! 😀

      I think you could; I’m a bit rusty with sugar subs so I looked up a link from AllRecipes: “Use ¾ cup plus 1 tablespoon honey in place of 1 cup sugar, and reduce the other liquid ingredients by 2 tablespoons.” I suppose, working backwards, you could aim for slightly less than 1/4 cup of sugar, and perhaps adjust to reduce the water content by a visual on the consistency? It’s not too runny a batter.

      Do let me know if it works! 😀

  2. thebakingyear
    March 31, 2014

    looks AMAZING

  3. Nina
    April 1, 2014

    It looks good Nat! Then again most of anything you make with chocolate on it looks good in my book hehehe. But pumpkin.. ha! this I have not tried. Good look my friend. And may be the force be with you… 😀

  4. Nina
    April 8, 2014

    Good luck I meant.. hehehe that is iphone typing for you man 😛

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