Half Moon Bay Pumpkin Bread

When I lived up in the Bay area, I loved going down to Half Moon Bay. It is such a pretty area. I don’t miss much about California at all, but there are a few things I do miss, like my beautiful Pacific Ocean and the miles and miles of gorgeous coastline that runs up and down the state. Half Moon Bay is a sleepy little coastal town just south of San Francisco. It is know for its HUGE maverick waves and surfing. It is also know for its pumpkins.

Half Moon Bay is known as the pumpkin capital of the world, though there are other states that are also known for producing a lot of pumpkins too. More than 3000 tons of pumpkins are grown in the area every year. During the fall, everything is pumpkin in Half Moon Bay. The largest pumpkin ever to be grown from the area weighed in at 2560 lbs and was appropriately named “Maverick”.

While I was looking for good recipes for this week’s coffee cart, a recipe for Half Moon Bay pumpkin bread just called out to me. It’s not pumpkin season or fall though, which is usually when the pumpkins start to call out to me. Maybe it was because I had a can of pumpkin puree out on the counter. Or maybe I was just feeling a bit nostalgic. Who knows why I chose to make this particular recipe at this time, other than it just sounded so good. And it is every bit as good as I hoped it would be too. So moist and flavorful. YUMMY!

Of course I changed the recipe, though just slightly. That’s just what I do. πŸ™‚

Half Moon Bay Pumpkin Bread

This pumpkin bread has hints of spice and orange and chocolate flecks mixed throughout. I had some dark chocolate with orange added to it which was a very nice addition to this delicious pumpkin bread.

4 eggs

3 cups sugar

1 cup vegetable oil

1 can or 2 cups pureed pumpkin

3 cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/2 tsp ginger

2/3 cup orange juice

1 4-oz chocolate bar

chocolate ganache for topping, optional

Preheat the oven to 350* F or 190*C.

Spray two loaf pans with cooking spray.

Combine all the dry ingredients together well and set aside.

Mix the eggs, sugar and oil together until creamy. Add 1/2 of the flour and mix, 1/2 of the pumpkin and mix, and repeat until everything is combined together.

Cut or shave the chocolate into tiny pieces, then fold into the batter.

Pour 1/2 of the batter into each prepared pan and bake for about 1 1/4 hours or until a toothpick inserted in the middle comes out clean.

Allow the bread to cool completely before removing from the pans. You can definitely eat it as is if you like, or you can dress it up a bit by drizzling a chocolate ganache over the top. I like to dress it up.

Then slice and share with friends. This delicious, orange spiced pumpkin cake is a definite winner. You are going to love it. I promise. πŸ™‚

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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