“More pumpkin? Isn’t it a bit late for that?” Yes, food
seasonality conscience, I hear you and I completely understand you, but I am
choosing to ignore you because this bread is worth it. And it would be a crime
not to post this recipe for all you lovely people so I can extol its virtues.
If you like pumpkin bread and chocolate cake, this is your time to
shine. This recipe was made for you. It
has all the spice, the sweet autumn flavor of pumpkin bread, plus all the rich
chocolatiness of chocolate cake.
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A little brown loaf of awesomeness. |
Need I say more? Nah. It may be winter break for this lucky
student, but I’m pretty busy. You wouldn’t believe how much work it is
binge-watching House of Cards.
"Politics is filthy business, and I'm Kevin Spacey." source |
What can I say? I guess, between this and Parks and Recreation, you could say I
like shows about government. Except one involves murder and treachery and
ruthless power-hungry politicians, and the other stars Kevin Spacey.
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The face Amy Poehler makes before she murders you in cold blood and takes your job. source |
Anyway. So I guess you all now know what I’m gonna do once I
hit “publish” on this post. (Do the dishes, obviously.)
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And eat more of this bread. |
Basically? Make this, before your stockpile of canned
pumpkin runs out. Totally foolproof and totally delicious.
_________
Double chocolate pumpkin bread
Ingredients
62 grams • applesauce •
¼ cup
28 grams • coconut
oil, melted • 2 tablespoons
27 grams • cocoa
powder • 1/3 cup
110 grams • boiling
water • 1/3 cup plus 2 tablespoons
245 grams • pumpkin
puree • 1 cup
200 grams • granulated
sugar • 1 cup
4 grams • vanilla
extract • 1 teaspoon
204 grams • all-purpose
flour • 1 ½ cups
1 gram • cinnamon •
½ teaspoon
0.5 grams • nutmeg •
¼ teaspoon
0.5 grams • ground
ginger • ¼ teaspoon
Pinch cloves
3 grams • baking soda •
¾ teaspoon
4 grams • salt •
¾ teaspoon
80 grams • chocolate
chips • ½ cup
Directions
Preheat oven to 350 degrees F. Grease a 9 x 8
inch loaf pan.
Place applesauce, coconut oil, and cocoa
powder in a large bowl. In a separate bowl, sift together flour, cinnamon,
nutmeg, ginger, cloves, baking soda, and salt.
Add 80 grams • 1/3 cup boiling water to the
bowl with the cocoa powder and whisk until smooth. Add pumpkin, sugar, and
vanilla and mix well. Add about half of the flour mixture to the chocolate mixture
and gently stir to combine, then stir in 15 grams • 1 tablespoon water. Stir in
remaining flour, followed by another 15 grams • 1 tablespoon water. Be sure to
not over-mix. Fold in chocolate chips.
Pour batter into prepared loaf pan and smooth
out the top with a spatula. Bake for 55 minutes to 1 hour, until a toothpick
inserted comes out clean. Let cool in pan for 10 minutes before transferring to
a wire rack to cool completely.
__________
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That tablecloth would be very seasonal, if it was still fall. |
For more delicious quick breads that may or
may not involve some form of squash, click these links.
Chocolate chip pumpkin bread. Because chocolate chips
make everything better.
Zucchini bread. The best damn zucchini bread ever, don’t
even question me.
Double chocolate zucchini bread. Remarkably similar to
this bread, actually.
Carrot bread with coconut and cardamom. Okay, no
squashes in here. Whatever.
I may or may not have just bought like 10 cans of pumpkin the other day. I know where some of it will be going now...this bread looks delicious!! (And now it's time to binge watch some more tv. It wouldn't be the holidays without binge watching some shows, right?)
ReplyDeleteYou're right, it wouldn't! Glad you like the bread too :)
DeleteLoved reading tthis thanks
ReplyDelete