Sunday, October 17, 2010

Chocolate Pumpkin Bread with Walnuts

Preheat Oven to 350 and grease a loaf pan or muffin cups.

Ingredients: 1 can pumpkin puree or one roasted baking pumpkin, 1/2 stick room temperature butter, 1 1/2 cups of brown sugar, 3 eggs, 3-4 cups of flour, 2 tablespoons baking powder, a few dashes of cinnamon, clove & nutmeg, 1 teaspoon vanilla paste, 1/2 teaspoon of salt, 1 cup of chocolate chips and 1/2 cup of walnuts.

Baked Pumpkin Directions:  Cut in half, scoop out innards and play cut side down on a lined baking sheet.  Cover with foil and bake at 350 for 90 minutes.

Pulse 3 cups of flour, salt baking soda & spices in the food processor.  Pour dry ingredients into a large bowl and set aside.   If using a baking pumpkin scoop out the baked  flesh and add to the food processor.  Pulse until well pureed.  Add in the sugar, butter, vanilla paste and eggs.  Pulse to combine.  Pour the wet ingredients into the dry.  Mix to combine.  Add in chocolate chips and nuts.  Mix.  If the batter is too thin add in flour about 1/4 cup at a time until nice and thick.  You want a spoon to be able to stand up right in the batter.

Pour into a loaf pan or muffin tins and bake at 350 until a toothpick comes out clean when inserted in the center.  This will take about 50 minutes in a loaf pan.

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