Pumpkin Chocolate Bread
Shopping List
- 1/3 cup (75ml) butter, softened
- 3/4 cup (175ml) granulated sugar
- 2 eggs
- 1 cup (250 ml) pumpkin puree - see instructions below
- 2 cups (500ml) all-purpose flour
- 1 tsp (5ml) grated orange rind
- 1 tsp (5ml) baking soda
- 1 tsp (5ml) baking powder
- 1/4 tsp (ml) salt
- 6 oz (170g) semisweet chocolate, chopped
- 1/4 cup pecans, chopped (optional)
Instructions
PUMPKIN PUREE:
For the pumpkin puree, you need a small/medium pumpkin.
Preheat oven to 350F.
Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet.
Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth (if you are using a blender, I recommend adding small portions little by little to avoid getting the pumpkin stuck in the blender).
PUMPKIN CHOCOLATE BREAD:
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in pumpkin and orange rind.
In separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and cloves. Stir into pumpkin mixture alternately with 1/4 cup (50 ml) water, making 3 additions of dry ingredients and 2 of water. Fold in chocolate.
Grease an 8- x 4-inch (1.5 L) loaf pan. Spread in mix, add the chopped pecans on top of the mix, pressing gently.
Bake in centre of 350F (180C) oven for about 1 hour or until cake tester inserted in centre comes out clean.
Let cool in pan on rack for 10 minutes. Turn out onto rack.
Enjoy!
Comments