thanksgiving squash centerpiece with place setting

Pumpkin Chocolate Chip Bread W.I.W.: What To Do With That Thanksgiving Centerpiece

Wingin' It Wednesdays

Pumpkin Chocolate Chip Bread

and what else to do with those Thanksgiving squash

 

thanksgiving squash centerpiece with place setting

 

If you were like me… you put those cool little squashes and pumpkins that you can get anywhere and everywhere during the fall in the center of your Thanksgiving themed dining table.  They are just the cutest centerpiece right?!  So… what do you do with these squash after all the festivities and feasting are over? Don’t throw them out (unless they are moldy – please don’t use moldy squash); Let’s make pumpkin chocolate chip bread!

There are several different squash there, so we aren’t going to make pumpkin bread with all of them… obviously ,just the pumpkin.   What to do with the rest of those cuties?  You could throw them in your garden as fertilizer… that’s always a good idea.  Or, you could feed them to the animals; I am sure our turkeys and chickens, and probably the squirrels would appreciate them.  Ooorrr, you could turn them into other forms of deliciousness.  (is deliciousness a word?  I don’t care, it is now)

So, what DID I do with those squash, you ask?  Well, this post is about making pumpkin chocolate chip bread but, let’s take a look at the other options first.

 

Spaghetti Squash

Well… the spaghetti squash was used for Bacon Spaghetti – there really isn’t anything better you could do with it in my opinion.  I’m sure some other foodies would have some other perfectly good options for it too, but this is my favorite.

Now, I don’t remember what those other two squash are called… you know the white and green one, and the other little orangy ridged one… Hold on let me ask Uncle Google…

… and now back to our regularly scheduled programming… beeeeeep…..

The OTHER squash

Ok, so my “Uncle” directed me to The Spruce which tells me that the white and green one is an acorn squash, or possibly a sweet dumpling squash.  The other one is, maybe, a kabocha squash.  Honestly, though it doesn’t really matter ’cause we are just gonna use this, along with the butternut squash, to make a fake cheese sauce.  If you haven’t tried my faux cheese sauce – it’s pretty darned good.  Don’t expect it to be just like cheese but trust me, when I made mac-n-cheese the other day using the faux cheese and mixing in some BBQ pulled venison (or pork, chicken, or beef works too) it was sooooo tasty.  I didn’t even notice a difference between this and real cheese.  One of my favorite foods, and none of the dairy.  Score!

a spoon of shells and faux cheese in a black bowl, fake cheese made from butternut squash

 

The Pumpkin

That little pumpkin; you know, the cute one… it’s a pie pumpkin.   Actually, you may think I am crazy ’cause I don’t even like pumpkin pie.  It’s got a weird texture.  However, I LOVE pumpkin bread, and what is better than pumpkin bread with chocolate chips?  mmmmmm pumpkin chocolate chip bread:: drools::

So, let’s mix this sucker up and put some chocolate chunks in there instead.  Plus, maybe some milk chocolate chips… ok – I was really just using what I had left over in the fridge from cookie baking the other day.

 

Alright already, let’s skip all this chit chat and make some pumpkin chocolate chip bread shall we?

 

Pumpkin Chocolate Chip Bread

pumpkin chocolate chip bread with red and green sprinkles

Print Recipe
Pumpkin Chocolate Chip Bread
let's cut up that pumpkin from your Thanksgiving centerpiece and puree it for use in some tasty, sweet, chocolaty, spicy, pumpkin chocolate chip bread.
thanksgiving squash centerpiece with place setting
Prep Time 10 minutes
Cook Time 70 minutes
Servings
2 loaves
Ingredients
Making the pumpkin puree
  • 1 whole pie pumpkin peeled, seeded, and cut up in chunks (I think they call this cubed?)
  • some water for boiling/steaming the pumpkin
Making The Bread
  • 3 Cups Cups Pumpkin Puree this is approximate. I had 1lb 7oz... just shy of 3 cups (8oz)
  • 1 Cup White Sugar
  • 1 Cup Brown Sugar
  • 4 Whole Eggs
  • 1/2 Cup Oil I used light olive oil (DON'T use Extra Virigin) - you could use vegetable oil instead
  • 3 1/2 Cups Flour All Purpose, or whatever flour. You could use white whole wheat even, but probably not whole red wheat (too heavy) unless you're ok with that.... ok, moving on
  • 1 1/2 tsp Baking Soda
  • 2 tsp pumpkin pie spice
  • 1 bag chocolate chips/chunks
  • some vanilla just pour a little in there... like, a teaspoon or two maybe
Prep Time 10 minutes
Cook Time 70 minutes
Servings
2 loaves
Ingredients
Making the pumpkin puree
  • 1 whole pie pumpkin peeled, seeded, and cut up in chunks (I think they call this cubed?)
  • some water for boiling/steaming the pumpkin
Making The Bread
  • 3 Cups Cups Pumpkin Puree this is approximate. I had 1lb 7oz... just shy of 3 cups (8oz)
  • 1 Cup White Sugar
  • 1 Cup Brown Sugar
  • 4 Whole Eggs
  • 1/2 Cup Oil I used light olive oil (DON'T use Extra Virigin) - you could use vegetable oil instead
  • 3 1/2 Cups Flour All Purpose, or whatever flour. You could use white whole wheat even, but probably not whole red wheat (too heavy) unless you're ok with that.... ok, moving on
  • 1 1/2 tsp Baking Soda
  • 2 tsp pumpkin pie spice
  • 1 bag chocolate chips/chunks
  • some vanilla just pour a little in there... like, a teaspoon or two maybe
thanksgiving squash centerpiece with place setting
Instructions
Making the Pumpkin Puree
  1. Cut the pumpkin top off and de-seed it... just like Halloween. peel the skin off and cube it up into chunks put it in a pot with some water and steam/boil it until its soft discard the water and add the soft pumpkin into a blender or mash it by hand cool before using to make the bread
Making the Bread
  1. Mix the pumpkin puree with the sugar, add the eggs, and oil - blend thoroughly. Mix the flour, and baking soda Add the flour to the sugar mixture and combine throroughly Fold in the chocolate Pour batter into a large square baking pan or into two bread pans Bake for 1 hour on 350 degrees Fahrenheit. Check with a toothpick or sharp knife inserted into the middle of the bread - if it comes out clean it's done. If it is not clean, bake for up to another 10 minutes or until the knife/toothpick comes out clean. Top with raw sugar, vanilla icing, pecans, or whatever you like. Enjoy!
Recipe Notes

I decorated mine with some vanilla icing and red and green sugar 🙂 Merry Christmas!

Some Notes on the final product:

This came out really good for my first time making it at home (I used to make one similar long ago, in a galaxy far, far away at the bakery I worked at).   I wasn't really a fan of the sugar topping, but honestly, it was just for decoration.  The icing was good though, it gives it another level of flavor.

I also think that it could have been more pumpkin flavored.  I used a fresh pureed pumpkin, and I think if using canned pumpkin (which is perfectly acceptable too) it would have a more concentrated flavor.

Also, a pinch or two of salt would have been a good way to add another dimension of flavor to combat the sweetness.  Totally not necessary, but wouldn't hurt anything.

 


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