My Hurricane Prep Priority---Baking

With Hurricane Sandy en route to the northeast, the past few days have been mayhem. The supermarkets have been flooded with people flocking to to stock up on water and canned goods in anticipation of this major storm system. What did I do to prepare? Yes, of course I made sure that I have enough food and water. But the top items on my grocery list? Pumpkin and chocolate chips. 

In anticipation of a power outage, I made sure I took care of this item on my checklist ASAP. Sure enough, we still have power (can't imagine it will last that much longer as this storm gets closer), but now we have enough pumpkin chocolate chip bread and muffins to last us for the next few days. Such an easy hurricane-proof breakfast or snack that requires no reheating (although, if you do have power, they are quite delicious warmed up!) 

This recipe makes two loaves (or if you'd like some options, it makes about 6 large muffins and one large loaf), so its sure to keep you stocked! Or, if there's no hurricane coming your way and your electricity is sure to be in working order, this recipe freezes wonderfully. Not only is it an easy recipe, its fairly quick to throw together, especially the night before the anticipated hurricane. 

Pumpkin Chocolate Chip Bread & Muffins

adapted from Mel's Kitchen Cafe (www.melskitchencafe.com)

2 1/2 cups white flour

1 cup whole wheat flour

3 cups granulated sugar (I know this sounds like a lot, but this recipe really makes a lot!)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 (15 oz.) can pumpkin puree (Not pumpkin pie filling)

1 cup canola or vegetable oil (To reduce the amount of calories, I used 1/2 cup cinnamon applesauce and 1/2 cup vegetable oil) 

4 large eggs

2/3 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two 9x5 inch loaf pans (or one loaf pan and one large muffin tin, or even three 8x4 inch loaf pans). 

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside. 

In a medium bowl, whisk together canned pumpkin, oil (and applesauce, if substituting), eggs, and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry spots remain. Stir in chocolate chips. Pour batter into prepared pans. 

FOR BREAD: Bake the bread for 60-70 minutes or until a toothpick inserted in the center comes out clean. 

FOR MUFFINS: Bake for 40 minutes or until a toothpick inserted in the center comes out clean. 

Remove the bread/muffins from oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread right side up onto a wire rack to cool completely. 

TO FREEZE: After cooling, wrap in a layer of plastic wrap and then a layer of tin foil. Freezes for up to 2 months. 

all photos © Bunhead in the Kitchen, 2012