January 30, 2011 2 Comments
Last spring break, I got to visit New York City with family. I wish at the time that I had been a food blogger then, because now I know that bloggers really have the best recommendations as to where to go eat. I relied on Yelp!, which gave me some pretty good options, but I neglected so many landmark bakeries, restaurants, and cafés that I pretty much smack myself every time I think or hear about places like Butter, Per Se, or Magnolia Bakery. I know, right, these places are like really famous and critically acclaimed, so I must be an uncouth cave-dweller, right? I just didn’t know about them when I was a sophomore in college. All I had in my mind was to hit as many art museums as possible while in the Big Apple. Now that food blogging had introduced me to this world, you can bet that I won’t be letting good eats slip by me like that.
Speaking of good eats, this quickbread recipe is from New York’s Baked. It’s in their first cookbook, Baked: New Frontiers in Baking. Now, I don’t know if they’re necessarily dessert frontiersmen as they so claim, but this pumpkin chocolate chip loaf was very very yummy. It was a perfect way for me to redeem myself for my failure to even know of Baked’s existence when I was in New York. Moist and spicy with the luxurious sweetness of chocolate and the subtle richness of pumpkin, this pumpkin chocolate chip loaf is enjoyable at all times of the day.