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Pumpkin bread is a favorite in our family. Winter, Spring, Summer or Fall, we are constantly baking pumpkin bread. Especially Paul, my 14-year-old grandson. He's been baking pumpkin bread for years. Even his friends at school ask him to bake pumpkin bread and bring it to school.
A few years ago when I shared Paul's pumpkin bread recipe, some book readers pointed out our family recipe was missing a key ingredient...chocolate.
"Hello Suzanne, I've made pumpkin bread lots of times--you've inspired me to make a batch! But--you've left out my favorite ingredient, chocolate chips! Try it, you'll never go back!" -- Chris H.
"Hello Suzanne, your bread sounds yummy and simple. Wanna kick it up a notch? Be well my friend, and happy reading." -- Lemonz
(Suzanne replies:) When I mentioned the idea of chocolate, Paul jumped on board. The next time he made pumpkin bread he dripped melted chocolate overtop of the bread. You're right, pumpkin and chocolate are delish!
Pumpkin Bread With Chocolate Swirl
from book club reader Lemonz
4 T unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all-purpose flour, leveled, plus more for the pan
6 oz semisweet chocolate, chopped, melted
1/4 cup plus 2 tsp canola oil
2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp fine salt
1 cup sugar
1 cup pure pumpkin puree
2 large eggs, lightly beaten
1 tsp pure vanilla extract
Directions
1. Heat oven to 350 F. Brush an 8 ½ x 4 ½ inch loaf pan with butter and dust with flour, tapping out the excess. Combine the chocolate and 2 teaspoons of the oil in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Set aside to cool to room temperature.
2. Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl; set aside.
3. Beat the butter, sugar, and the remaining 1/4 cup oil in a large bowl with an electric mixer on medium-high until light and fluffy, 1 to 2 minutes. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and vanilla and mix until combined. Reduce mixer speed to low and slowly add the flour mixture. Mix until just combined.
4. Transfer half the batter into the prepared pan. Top with two-thirds of the chocolate mixture. Repeat with the remaining batter and chocolate mixture. Using a skewer or a knife, swirl the chocolate and batter together to create a marbled pattern.
5. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
AUTHORBUZZ: With so many new books out every week, we promise this title deserves your attention:
(Thriller)
THE FIELD OF WRONGDOING by Lili St. Germain
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