Baked Sunday Mornings continues – we’re going back to the first Baked book, since this project began seven years ago with the second book in the Baked series. I’m very happy to be exploring this book some more – I’ve baked a lot out of it, but haven’t gotten through every recipe.

The first recipe our group is tackling makes a dive right into Fall with this pumpkin quick bread. I’ve made my distaste for pumpkin well-known, but this bread… it’s so good. I first made it in 2011 and I liked it enough to make it again. Maybe it’s the chocolate chunks (chunks – far superior to chips) embedded in the bread, or that it’s moist and doesn’t hit you over the head with all the baking spices.

I like this best smeared with salty butter, but it’s also good plain or slightly toasted. It’s also very simple to make – just two bowls and a whisk.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Pumpkin Chocolate Chip Loaf (Baked: New Frontiers in Baking, p. 43)