Triple Chocolate Pumpkin bread

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3. This is a delicious bread and really not all that sweet.  Will be great for the holidays.  Of course I made this work the work crew and they just goobled it up  
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adapted from here

1/2 c. butter, melted, plus more for buttering pan

1 c. all-purpose flour

1/2 c. unsweetened cocoa powder, plus more for dusting pan

1 tbsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. kosher salt

3/4 c. sugar

1/4 c. sour cream

1 tsp. vanilla extract

1 egg plus 1 egg yolk

1 c. semisweet chocolate chips

1 c. pumpkin puree (unsweetened)

FOR GANACHE:

1 1/2 c. semisweet chocolate chips
3/4 c. heavy cream

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3. Preheat oven to 350 degrees F. Butter a 9-x-5" loaf pan and dust with cocoa powder.
4. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
5. In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and pumpkin puree.
6. Transfer batter to prepared pan and bake until a toothpick comes out clean, 55 to 65 minutes. Let cool at least 10 minutes.
7. Make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour heavy cream over chocolate chips and let stand 2 minutes. Whisk until completely smooth and no clumps remain.
8. Pour ganache over pumpkin bread, smoothing top if desired, and serve.

Thanks for taking the time to stop by, have a wonderful week and always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

pumpkin bread with brown sugar glaze

 This was another items I made on that Sunday day of baking.  This I took to work for all to enjoy.

Ingredients:

1 3/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1/4 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1 cup light brown sugar, packed

1 can (15 oz.) pure pumpkin (not pumpkin pie filling)

2 eggs

1/2 cup vegetable oil

1/3 cup water

For the glaze:

1 tbsp. butter

1/4 cup brown sugar

3 tbsp. milk

1/4 cup chopped pecans (optional)

Directions:

Preheat oven to 325F degrees (350F if using a metal loaf pan)

Spray loaf pan with nonstick cooking spray (I like the kind that has flour in it)

In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.

In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water.

 Stir well to combine.

Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.

Pour into loaf pan and bake for about an hour to an hour and 15 minutes. 

It took about 75 minutes in my oven using a 8.5in. x4.5in. pyrex loaf pan.  Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.

When bread is almost finished, start working on the glaze.

In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 2 minutes. Stir constantly so it doesn't burn. 

 (In this picture I'm using a toothpick. I gotta tell ya, I think it is much easier with a fork.)

When your bread is finished (while still warm), start poking a bunch of holes in it using a fork. This will allow some of the glaze to seep into the bread.  Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.

  Start pouring your warm glaze over the warm bread. 

Try to pour slowly to allow that glaze to seep in the holes you poked.

Press chopped pecans (if you're using) into the top of the bread.

Allow to cool before slicing.

Enjoy!

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the THINGS You L♥ve.

Donna