1314.76 Miles – Ginger Pumpkin Bread with Chocolate Chips 2


I was on the phone with Jujus when Fall happened.  The trees looked like they were on fire.  Bright orange, rust and red lined the streets.  The other drivers on the road glanced as well, their cars slowing.  It’s a moment I wished she were there, one of many.

Last Fall, Jujus became obsessed with pumpkin.  She drank pumpkin lattés.  She made pumpkin curry soup (which was delicious).  There were pumpkin scones and I think we tried some pumpkin cheesecake.  The pumpkin bread we had was amazing.  Pumpkin beer?  Eh, not so much.

Jujus is visiting her family.  The 799.19 miles separating us has expanded to 1314.76.  Something about the additional distance makes me miss her more.  But as I smell Martha Stewart’s Ginger Pumpkin Bread she feels a little closer.  I packed it with chocolate chips, which I knew she’d love.  Best part about the recipe is it makes two loaves.  I wrapped one in plastic wrap and tinfoil, and shipped it off.  I can’t wait to enjoy pumpkin with Juju’s again!

Ginger Pumpkin Bread with Chocolate Chips
Serves 12 (or two for a week)

1½ sticks unsalted butter, melted
2 ½ cups all-purpose flour
2 tsp baking powder
2 heaping tsp ground ginger
1 tsp salt
1 cup granulated sugar
1 cup packed light-brown sugar
15 ounces pumpkin puree
3 large eggs
1 cup semi-sweet or dark chocolate chips

Preheat oven to 375 degrees.  Coat two 6-cup loaf pans with non-stick cooking spray.  In a large bowl, whisk flour, baking powder, ginger and salt.

In a medium bowl, whisk sugars, pumpkin, melted butter and eggs.

Add wet ingredients to the dry ingredients and mix until just combined.
Note:  You don’t want to overwork the batter, because it makes tough bread.  I know it can be tempting to stir, stir, stir, but STOP.  When the flour is all mixed into the pumpkin you’re good.

Divide batter between the two pans.  Bake until a toothpick inserted to the center comes out clean, about 50 minutes.  Let cool for 10 minutes.  Invert pans and transfer loaves to wire rack to cool completely.  Cover in plastic wrap and tin foil.

Ship bread to your friend.  Wait a few days for her phone call.  Enjoy pumpkin chocolate goodness together.http://baguettetastewonderbreadbudget.com/wp-content/uploads/2011/01/Ginger-Pumpkin-Bread-with-Chocolate-Chips.pdf


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.


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