Welcome to a brand new round of Baked Sunday Mornings! Since the Baked boys don’t have a new cookbook out, we’re throwing it back to their very first book, Baked: New Frontiers in Baking. I learned about this book when I started reading Smitten Kitchen and bought it sometime in 2009 or 2010. I actually blogged about a handful of recipes back in the early days of Planet Byn (i.e. Sweet & Salty Cake, Sour Lemon Scones, Mocha Fudgesicles) but in total I’ve only made about a dozen treats from this book. I’m excited to make all the recipes I’ve missed out on, but also to revisit the recipes I have made, and see how my baking skills have progressed over the past 7 or 8 years.

First up is this Pumpkin Chocolate Chip Loaf that I first made before I even had a blog. I was more than happy to make it again to kick of PUMPKIN SZN this weekend, even though it was legit the hottest weekend of the summer here, and we’re still under a heat warning.

This recipe is super easy, mixes up with a whisk and makes two perfect loaves. It’s nice and hydrated, and has the murderer’s row of fall spices: cinnamon, nutmeg, allspice and ginger. My co-workers all freaked out over it, which is always a good sign!

You can find the recipe here!

More Baked Sunday Mornings here!