This week I tried to do something more sweet and yummy. Since I adore just about every pumpkin food item ever, this looked like a good one to try.
Chocolate Swirled Pumpkin Zucchini Bread
Recipe: Sweet Treats and More
I typically don’t have much problem with baking but this was one of those times that things just didn’t go smoothly.
For starters I couldn’t get the darn box of baking soda open and when I finally lost my cool and came at it with a pair of scissors in a very “I will defeat you box!” sort of maneuver; I ended up slicing part of my finger. It’s fine and I did get the box open. I’m calling it a victory.
Problem number two was I didn’t have any pumpkin pie spice in the cupboard when I swore I did. This turned out not to be an issue because I looked up how to make pumpkin pie spice and I discovered I had all the spices that go into it so I just mixed up some pumpkin pie spice of my own.
I had trouble with the recipe in that it has in it’s list of ingredients vanilla extract and the instructions never mentions where to use it. So as I was cleaning up and saw the unused bottle of vanilla extract I was like … oh poop. So if you decide to make it, I’d guess it would go in with the other wet ingredients in the mixer.
I thought I would get around this with using a sort of squarish brownie pan. This turned out to not be an awesome idea. The time to bake this so the middle wasn’t a lump-o-goo was pretty much double that of the baking time listed in the instructions.
I didn’t give up though and what I have to show for it is some pretty tasty bread!
It isn’t a sweet as I thought it would be. The bread itself has got a pumpkin flavor, I can’t really tell zucchini is in there at all which is probably by design. The only real sweetness is when you hit a bit of the chocolate swirling. Merric liked this quite a bit more than the rest of us I think but we all agree it is pretty darn good.