Hi. Jana here. I’m doing a book review on the book The Complete Baking Book For Young Chefs. This book is how I started baking. I started baking when the pandemic had just hit in 2020. I wanted to do something because we were stuck at home, so I got a baking book and started baking.
I recommend this book for the ages 7 and older. Why? Because some things can be really hard in the kitchen for children under 7. And there are some things in the kitchen that could hurt them, like the oven, a pan, boiling hot water, hot things in the microwave, and much more.
What I love about this book is that for every recipe there is a compliment about the recipe. This book gives young bakers (like me!) a chance to make something and have fun! Some of my favorite recipes from this book are, Pumpkin bread, raspberry muffins, a fruit tart, and some other delicious things. Another thing I love about this book is that it has all different types of recipes.
This book has taught me so many great recipes and I hope you enjoy them too.Here’s my favorite recipe from this book, pumpkin bread. This recipe is straight from the book and not my own.
Let’s get baking!
Jana xoxo
Pumpkin bread
Ingredients
- Vegetable oil spray
- 1¼ cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- 2 Large Eggs
- 2 tbsp Milk
- ¾ cup Canned unsweetened pumpkin puree
- ¾ tsp Ground cinnamon
- ½ tsp Salt
- ⅛ tsp Ground nutmeg
- ½ cup White sugar
- ½ cup Light brown sugar
- ½ cup Vegetable oil
- ¾ cup Chocolate chips
Instructions
- Heat the oven to 350 degrees. spray the inside of an 8½-by-4½-inch metal loaf pan with vegetable oil spray.
- In a medium bowl whisk together the flour, baking powder, and baking soda. Then in a small bowl whisk together the eggs and milk.
- In a large saucepan, combine pumpkin puree, cinnamon, salt, and nutmeg. Cook this over medium heat while stirring consistently until the mixture begins to bubble.
- Turn off the heat and slide the saucepan onto a cool burner. Add sugar, brown sugar, and vegetable oil and whisk until fully combined. Then let the mixture cool for 10 minutes. whisk again until the mixture is very smooth.
- Now add the egg mixture and whisk together. Add the flour mixture and use a rubber spatula to mix until no flour streaks remain. Add the chocolate chips to the mixture.
- Scrape the batter into the loaf pan and smooth the top.
- Put the loaf pan into the oven. Bake for 50-1 hour or until a toothpick inserted into the comes out clean.
- After taking the loaf pan out of the oven place the loaf pan on a cooling rack for 15 minutes. Then using oven mitts turn the loaf pan onto its side and carefully take the loaf out. Let it sit on its side for at least 1 hour then slice and serve!!!!
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