My kitchen officially made the transition to ‘fall’ this Labor Day weekend, as I baked up a delectable Chocolate Chip Pumpkin Bread with a Spice Glaze. To quote Uncle Jessie, have mercy. That is all I could mumble in between bites as I devoured a slice (or two) of this heavenly bread. The whole house smelled like the season, and despite triple digit temperatures it inspired me to get my behind in gear and start to think ahead to autumn and all the spicy goodness it brings.
Make the Glaze ahead of time and let it set in the fridge while you work on the Pumpkin Bread:
1 cup plus 4 tablespoons of powdered sugar
2 tablespoons of regular milk
1/8 teaspoon of vanilla extract
1/8 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
Sprinkle of ground ginger
Sprinkle of ground cloves
Whisk all ingredients together. Place in a piping bag (or in a bowl), put it in the refrigerator to set.
1 15 oz. can of Pumpkin Puree (not Pumpkin Pie Mix)
4 whole eggs
1/2 cup of canola or vegetable oil
1/2 cup of melted butter
2 cups of white sugar
1 cup of brown sugar
1 teaspoon of vanilla extract
3 1/2 cups of all-purpose flour
2 teaspoons of baking soda
1 teaspoon of salt
2/3 cups of water
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of pumpkin pie spice
1/4 teaspoon of ground ginger
1 cup of mini-chocolate chips
Preheat oven to 350°. Butter and flour (or use baking spray) 2 loaf pans.
In a mixer blend combine wet ingredients: pumpkin puree, eggs, oil, water, butter, and vanilla, until smooth. In a separate bowl combine: flour, baking soda, salt, and all of the spices well. Slowly add in the chocolate chips (save about 1/4 cup of chocolate chips, set aside).
Pour into the loaf pans and bake for 45-55 minutes or until cooked through.
Allow to cool completely, drizzle with the glaze. Top with the remaining chocolate chips.
Prepare to make a few more loaves because your friends will follow the delicious spicy scent to your front door!
Use a piping bag (or cut the tip of a sandwich baggie) or just drizzle on with a spoon.
I could seriously eat that glaze out of a bowl with a spoon. It is perfection!
I was worried that adding the chocolate would overpower the pumpkin, but that wasn’t the case at all! The bread is so moist and goes amazingly well with a pat of butter or dunked in milk. Another option is adding walnuts or any other type of nut. Whatever suits your fancy will work in this delicious fall recipe!
I am now officially ready for fall!
Till next time!