It's adapted from a friends pumpkin bread recipe; I just added the chocolate chips, brown sugar and replaced the crumble (also delicious, I will include) with cream cheese frosting. I used to snack on this bread with cream cheese and then decided to cut out the middle man there.
I made two loaves and then a tray of muffins to freeze for an on-the-go breakfast option with coffee.
chocolate chip pumpkin bread
(makes 12 muffins + 2 mini loaves, 4 mini loaves or 1 standard loaf)
3 cups of flour + 1 tsp flour
2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1 16 oz. can of pumpkin
1 cup of sugar
1 cup of brown sugar
4 large eggs, beaten lightly
3/4 cup vegetable oil
1 1/2 cups chocolate chips (optional but highly recommended)
- preheat oven to 350
- toss chocolate chips in 1 tsp flour to coat-this will help them distribute through the bread and not sink to the bottom
- spray baking cups/loaf pans with cooking spray and lightly flour
- sift remaining flour, salt, baking soda, cinnamon, nutmeg and allspice
- in a large bowl, mix pumpkin, brown and white sugar, oil and eggs
- add flour mixture, stirring in slowly and mix in chocolate chips
- if using crumble topping, add, distributing evenly
- bake muffins and mini loaves for 15-20 minutes/until toothpick comes out clean; bake large loaf for 50 minutes or until toothpick comes out clean
- remove from baking pan and let cool on cooling rack for at least 20 minutes, frost
cream cheese frosting
1 cup cream cheese
2 tbsp powdered sugar
1/3 cup water
1/2 tsp vanilla extract
- blend all ingredients together with a hand mixer, set aside
crumble topping
(instead of cream cheese frosting)
2 tbsp flour
1/4 cup sugar
1/4 cup brown sugar
3 tbsp butter, softened
- mix all ingredients in a bowl by hand until it forms a crumbly texture, set aside
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