This bread was amazing. It was the perfect balance between pumpkin & chocolate. Ever bite will just melt in your mouth. Make sure to follow all of the steps – especially the let it cool for 30 minutes. This allows it to fully set & makes it easy to take out of the container!
Ingredients:
- 1/2 cup pumpkin butter
- 1/2 cup pumpkin puree
- 1/2 cup melted salted butter
- 1/2 cup pure maple syrup
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon plus 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
Preparation:
- Preheat the oven to 350° F. Grease a (9×5 inch) bread pan.
- In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, melted butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, ginger, cloves, and salt, mix until just combined. Fold in the chocolate chips.
- In a bowl, combine the granulated sugar with the remaining 1 tablespoon of cinnamon.
- Spoon half the pumpkin batter into the prepared pan. Sprinkle with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.
- Transfer to the oven and bake for 55-65 minutes, or until the center is just set. I usually cover the bread with foil at the 30 minute mark to prevent the top from burning.
- Remove the bread and let cool for at least 30 minutes before cutting…or just eat it warm with a smear of butter (you should do this!). Enjoy!
The recipe is linked here: The Half Baked Harvest Blog.
