Pumpkin-Chocolate Bread

FullSizeRender

I know I am not alone on this, but I LOVE useless facts.  Buzzfeed, boredpanda, world-english, freshnerd.  Just a few sites that I lose myself in.  I never get tired of reading and hearing nonsensical facts about anything and everything trivial.  Even more so, I love looking into these facts, and finding the evidence to back up these insane claims.  And down the rabbit hole I fall.

Did you know that statistically, those who earn higher incomes tend to prefer their toilet paper rolls unraveling downward, while those who earn less prefer the roll to go under then up?  (See, now you’re having a discussion with your roommate/S.O./cat about why that is, while checking your bathroom).

Okay, maybe you’re not as curious (aka a complete nerd) like me, and you don’t have a question for everything in existence.  Like our dear friend, the pumpkin, who takes center stage during this season.  I adore pumpkins:  they are fun, festive, and delicious, but what made them so popular?  Why not the just-as-tasty butternut squash?  Who decided to carve a basic shape-filled face into the pumpkin and have that be the icon for Halloween, just as the lights, tinsel, and ball-covered pine tree is for Christmas?  Who decided on the tree, anyway?

Did you know that at first, the tradition was to carve turnips?  I think pumpkins are a much better choice.  Plus, bonus:  roasted pumpkin seeds so snack on!  Take that, turnips!

Did I lose you?  Sorry.  Back to pumpkins and baking.  Okay, I have come across my collection of quick bread recipes, and wanted to make some for my chums at work:  something that was festive, healthy-ish, and, of course, incorporated chocolate.  I landed on an easy, one-pan Pumpkin Chocolate Bread.  I would love it with walnuts, but we are a nut-free work space.  Also, I have made this with cream cheese frosting and received rave reviews, but I think it stands great on its own.

Did you know that you forget about 80% of what you learn in a day?


Pumpkin-Chocolate Bread

Materials:

  • two large mixing bowls
  • mixing spoon/wisk
  • measuring cups and spoons
  • cooking spray
  • loaf pan (9″x5″)

Ingredients:

  • 1 c pumpkin puree (not pumpkin pie filling)
  • 1/2 c canola, vegetable, or coconut oil (or comparable oil… olive oil does not taste good here)
  • 1/2 c brown sugar (I used 1/4 Splenda brown sugar)
  • 2 eggs
  • 1 T vanilla
  • 2 1/2 c flour (I used white whole wheat)
  • 1/2 c sugar (I used Splenda)
  • 1 T baking powder
  • 1 tsp salt
  • 2 T pumpkin pie spice (optional)
  • 1 tsp cinnamon (optional)

Directions:

  1. Preheat oven to 350 degrees.  Grease a loaf pan with cooking spray, or oil and a little flour.
  2. In one bowl, mix pumpkin puree, oil, and brown sugar until smooth.
  3. Add eggs, one at a time, mixing well in between.  Add vanilla.  Set aside.IMG_2447
  4. In the other bowl, mix flour, white sugar, baking powder, salt, and spices.IMG_2450
  5. Pour pumpkin mixture into flour mixture. IMG_2451
  6.  Blend until just combined (do not over mix).  IMG_2452
  7. Add chocolate chips, and gently fold in until evenly distributed.IMG_2453
  8. Pour mixture into loaf pan.  IMG_2454
  9. Bake for about 60 minutes, or until an inserted toothpick comes out clean.
  10. Allow to cool slightly.  Slice it up and enjoy!  FullSizeRender

Pumpkin-Chocolate Bread

  • Servings: 6
  • Difficulty: medium
  • Print

FullSizeRender

Materials:

  • two large mixing bowls
  • mixing spoon/whisk
  • measuring cups and spoons
  • cooking spray
  • loaf pan (9″x5″)

Ingredients:

  • 1 c pumpkin puree (not pumpkin pie filling)
  • 1/2 c canola, vegetable, or coconut oil (or comparable oil… olive oil does not taste good here)
  • 1/2 c brown sugar (I used 1/4 Splenda brown sugar)
  • 2 eggs
  • 1 T vanilla
  • 2 1/2 c flour (I used white whole wheat)
  • 1/2 c sugar (I used Splenda)
  • 1 T baking powder
  • 1 tsp salt
  • 2 T pumpkin pie spice (optional)
  • 1 tsp cinnamon (optional)

Directions:

  1. Preheat oven to 350 degrees.  Grease a loaf pan with cooking spray, or oil and a little flour.
  2. In one bowl, mix pumpkin puree, oil, and brown sugar until smooth.
  3. Add eggs, one at a time, mixing well in between.  Add vanilla.  Set aside.
  4. In the other bowl, mix flour, white sugar, baking powder, salt, and spices.
  5. Pour pumpkin mixture into flour mixture.  Blend until just combined (do not over mix).
  6. Add chocolate chips, and gently fold in until evenly distributed.
  7. Pour mixture into loaf pan.
  8. Bake for about 60 minutes, or until an inserted toothpick comes out clean.
  9. Allow to cool slightly.  Enjoy!



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