It being the beginning of fall and everything, I baked a pumpkin chocolate chunk bread (cake!) yesterday, but when I got it out of the pan, it felt slightly dry; I was afraid when it was cool it would be noticeably dry. There is something you can do about this.
Once upon a time, a former co-worker baked a cake. She took it from the oven, and after cooling a bit, she turned it out of the pan. But before it could cool entirely, something urgent came up and there was no time for bothering with cooling cakes - she popped it back into the unwashed pan and got it in the freezer. When she thawed it eventually, it was so moist, she could hardly believe it. And so from that day forth, Darlene always froze her warm cakes, trapping the moisture before evaporation took place, and all her guests lived happily ever after, which everyone does after enjoying a properly baked cake.
So, instead of feeling sorry for myself yesterday, I put the loaf cake into a plastic ziploc bag while it was still warm. Today, it was perfect!
The recipe: (because it's Really Good)
the dry ingredients:
mix 1 3/4 cup flour, 2 tsp. pumpkin pie spice (I used 1 tsp. cinnamon, one half each of nutmeg and ginger), 1 tsp. baking soda and 1/4 tsp salt. Set aside.
Mix: (a whisk is fine) 1 can pumpkin puree, 3/4 cup sugar, 1/2 cup oil, 2 eggs and 1 tsp. vanilla. Fold in the dry, then add one cup of chocolate chunks or chips. Bake at 350 F in a greased and floured loaf pan for around fifty mins., or as long as it takes. This recipe is from the Stop & Shop website.






























