A storm rolled in two days ago. Not just any storm. It was one of those storms that when you look to the east, it’s sunny, and when you look to the west, a wall of clouds is eerily creeping in. It was almost as if someone pulled a giant string to lower a curtain of clouds on our town. On this particular day, the curtain was lowering on a hot, muggy, never ending season and with the next sunrise, it was suddenly fall.
I love that first cool fall morning when I step out on my porch to head to work and quickly rush back inside to grab a jacket (or, not grab one just so I can FEEL FALL!). There is simply nothing better than fall baking with the kitchen window open, the cool air drifting through the house, and the Cardinals on TV just an earshot away. I love this season.
The last thing that I wanted to do today was heat up the whole house again while I was baking. It’s cool, and I like it that way. Enter: The Cuisinart Chef’s Convection Toaster Oven. I know it’s going to sound like I’m exaggerating, but this appliance has drastically changed the way we cook. We’ve been using our oven about half as much now that we have this multipurpose appliance. We make pizza, roast veggies, bake cookies, and more without heating up the entire house. It preheats SO quickly, and has an automatic shut off feature that kicks in as soon as your dish is finished cooking. The convection toaster oven fits perfectly on our counter and is easy to move if needed.
This sounds silly, but it makes THE BEST toast we’ve ever had. Toast? I know. Doesn’t seem exciting (trust me, Neil wanted to post a recipe for TOAST for this product), but it truly is toast unlike any other. Crispy on the outside, evenly toasted, with light pillowy bread on the inside.
To welcome fall, I just HAD to post a pumpkin recipe (sorry, Neil, not a recipe for toast). There is a local bakery nearby that makes excellent pumpkin chocolate chip bread, and this is inspired by those flavors. I like using chocolate chunks because…. well… you get more chocolate that way! This recipe makes two mini loaves, so you can devour one and share one with a friend. This is also a good recipe to bookmark for upcoming holiday gift giving. Happy fall, and head over to Cuisinart to check out this toaster oven!
Mini Pumpkin Chocolate Chip Loaves
Prep Time: 15 min. Cook Time: 45 min.
1/2 cup vegetable oil
1 1/2 cups sugar
1/2 15-oz can pumpkin
1 tablespoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup semi-sweet chocolate chunks
Butter and flour two mini loaf pans (5″ x 3″) and set aside.
In the bowl of an electric mixer, whisk together the first five ingredients (eggs, oil, sugar, pumpkin, vanilla) until smooth. In a medium bowl, combine the next five ingredients (flour, baking soda, baking powder, salt, cinnamon).
Add 1/2 of the dry mixture to the wet mixture and turn electric mixer on low to combine. Then, add the remaining 1/2 of the dry mixture and mix again, scraping the bowl of the mixer with a spatula if needed.
Fold in chocolate chunks with a spatula.
Position one single rack in the convection oven on the lowest level (one up from the heating element). Preheat convection oven to 350° and set the timer for 40 minutes. Divide batter evenly between two mini loaves and bake for 40-45 minutes. Tops should be golden brown and bread cooked through.
Makes two mini loaves.
Cuisinart sponsored this post, however, as always, all opinions are 100% our own.