Pumpkin Chocolate (swirl) Quick Bread


Continuing with my Pumpkin puree spree, this is my second post with pumpkin puree as a main ingredient. Check out my other pumpkin puree post here.

I had made a large stock of pumpkin puree for trying out some of these kinds of recipes.

This pumpkin chocolate bread falls under the quick bread category, not to be confused with bread made with yeast.

Quick bread is leavened using leavening agents other than yeast and the process involves mixing the dry ingredients and wet ingredients in two separate bowls and then finally the wet ingredients are added to the dry ingredients and doesn’t normally involve the creaming process nor incorporating air into the batter. So, you don’t have to mix the batter too much but just enough to blend the ingredients well. The most commonly made is the Banana bread and the Zucchini bread, the  recipes for which I will be posting later.

This was my first attempt at making this quick bread and thankfully it turned out well. I loved the mix of the spices like nutmeg and cinnamon which compliments the pumpkin absolutely and the addition of chocolate just makes it even better. 🙂making of pumpkin chocolate bread

So, let me give you the recipe here below:

Pumpkin Chocolate Bread

  • Servings: 1 (9-inch) loaf
  • Print
1 cup = 250 ml
Source: CHOW.com

MAIN INGREDIENTS:
  • 3 ounces semisweet chocolate, coarsely chopped
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin purée (See notes on how to make pumpkin puree)
  • 1 teaspoon vanilla extractbread ingredients
Method:
  1. Heat the oven to 350°F or 176 deg celsius and arrange a rack in the middle. grease and flour a 9-by-5-inch loaf pan and set aside.
  2. Place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth; set aside. (Alternatively, melt the chocolate in a small saucepan over low heat, stirring often.)
  3. Place the flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl and whisk to combine and aerate; set aside.dry ingredients
  4. Place the sugar and oil in the bowl and using a hand mixer, beat on medium-high speed until well combined (it’ll look like wet sand), about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle.sugar and oil mix
  5. Turn the mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the pumpkin and vanilla, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle.add pumpkin and vanilla
  6. Return the mixer to low speed, slowly add the reserved flour mixture, and mix until just combined, about 2 minutes total.add flour to mixture
  7. Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter. Using a rubber spatula, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total. (Be careful not to fully incorporate the chocolate into the batter.)DSC_0044
  8. Pour the batter into the prepared pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of chocolate), about 60 to 70 minutes. If using the fan, then it will take lesser time. Check after about 30 minutes and then set the timer accordingly.DSC_0045
  9. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool on the wire rack for at least 20 minutes more before slicing.cool the baked breadremove from pan and slice
  10. I find that the bread tastes better after a day when all the flavours have been incorporated well. But, you may have it as soon as you slice them too. It is preferable to serve it warm.
  11. You can store it in an airtight container or cover in plastic wrap. In room temperature, it will keep for 3 days. Refrigerate if keeping for longer.

Notes:

  • To prepare the pumpkin puree, chop the pumpkin into small even pieces and boil or steam it till tender. Puree it in a blender to a pulp. Use this for the puree mentioned in the ingredients.

I like to have a slice of this delicious bread with my morning and evening cup of ginger-laced tea.DSC_0020 How would you like to have yours?

Hope you like this recipe as much as I did. Do share your thoughts on the comments section below. I would love to hear what you have to say. 🙂 Be sure to like my Facebook page for more recipe updates. 🙂

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