I’m really not a model baker.
Baking is all about ratios, following directions, and science. For me, baking is about adding an assortment of ingredients to a bowl, throwing it in the oven, and hoping that what comes out is edible.
Somehow most things seem to turn out for me so I’m gonna keep doing it!
This month’s Recipe ReDux is all about quick breads.
Creative Quick Breads
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
I planned for this bread to come out light and crumbly, of which it did not. It came out rather dense and moist. The flavor is still wonderful, and it’s been a great afternoon snack (and midnight snack) for me!
I have no excuse for completely slacking on posts lately although I have been working on some behind the scenes stuff. I’ve also been pretty busy with basketball practice starting. I’ve cut way back on my other job (making pizza!) so I think the blog might become more of a priority in the near future! I have some fun and exciting things coming up to share. ?
For now, enjoy this Healthy Pumpkin Bread! And I mean… look at those studs of chocolate. ?
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I bought a 
I don’t know what I’m happier about. Chocolate or not super sweet? I”m gong with both.
Haha! I agree completely
Chocolate chips just make everything better, eh?
Ohhh yes. <3
no words can describe how incredible this looks! I love that it is heavily studded with chocolate chips!
Thanks girl! It is LOADED with chocolate
This looks incredible and all that chocolate!!!!!
Might have put a little too much chocolate.. but can you really have too much?!
I have not yet baked with spelt flour but this is definitely the recipe I’d start with – love love your photos!
Thanks girl! I love using spelt. I can hardly taste a difference and it adds so much nutrition!
That’s exactly why I’m not huge on coming up with my own baking recipes. Too much science and I’m afraid to waste food if it comes out terribly, haha.
And um your food photography is AMAZING.
You are too sweet <3 haha I know, last year I almost did my research paper on baking!
Looks so good Leigha! I can’t wait to enter the Recipe Redux next month
Yay!!! Thanks girl. I am in LOVE with your new blog!!
Hey, I’d eat it
It looks great! In fact I kinda prefer the denser snacky cakes. That being said, maybe next time add some baking soda too? (That’s me, talking out of my…um…hat…hahaha)
Thank you! I thought about adding baking soda but figured I didn’t need to since I had baking powder. Next time I make it I’ll toss some in and see what happens
When using whole grain flours I do have trouble getting it come out soft and moist and it does come out crumbly sometimes. Hopefully when I try this out I will get lucky! That chocolate chip inside look scrumptious.
Please do let me know if you give it a try! Yes, the chocolate chips were heavenly <3
Hi! I have 2 questions:
1)does the result change particularly if I don’t use chia seeds? because i’m italian and i’m not sure if i can find them in the supermarkets nearby..
2) what would change if i used all purpose flour instead of spelt?
thanks
Hi Gloria! It’s no problem if you don’t use the chia seeds. They just add some health benefits!
Let me know if you try it!
All purpose flour would work fine!