Tuesday, October 23, 2012

Pumpkin Chocolate Bread

My friend Hannah has been letting me cook and bake for her. It's actually been a pretty fantastic trade. She's an amazing healer and she's been making it so my neck and back can actually move fairly pain free. So, like a true Italian, I make payments in food. This was the most recent payment.

3/4 cup butter, softened to room temperature
1 1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
15 ounces canned pumpkin
1 1/2 cup chocolate chips
2 ounces unsweetened chocolate, melted and cooled

Preheat the oven to 350 degrees. Grease a loaf pan.

Using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, beating after each one. Add the vanilla.

In a separate bowl, combine the flour, baking soda and powder, and cinnamon. Alternatively add the flour mixture and pumpkin to the egg mixture in batches. Add the chocolate chips.

Divide the batter in half. Add the melted chocolate to one half of the batter, folding in with a spatula.

Alternatively add some of the chocolate batter and plain batter into the pan. Using a butter knife, swirl the batter in the pan. Bake for 50-60 minutes (check consistently since oven temperatures will vary). Turn out the loaf and cool before serving.

No comments:

Post a Comment