Wednesday, October 16, 2013

Chocolate Chip Pumpkin Bread--- Super Fancy!

Fall is here and this is a good way to enjoy it! Chocolate Chip Pumpkin Bread. But let's not just do it the plain old fashioned way... let's do it in a better way.

Here it is... a better way to eat Pumpkin Bread. You might say, how can there be a better way to eat pumpkin bread. It is pretty much Fall Perfection in a Loaf Pan. Right? However... a way has been found. Cover it up with chocolate. True, it's already filled up with some chocolate chips, and then it just gets better with a little more chocolate on top. I made about 8 loaves (mini loaf pans) of this the other day. I gave away about 4 of them. The rest were devoured by my kids. They loved it! You must try it! You must make some! Must!!

Without further ado... Here's the recipe:

{{Chocolate Chip Pumpkin Bread}}

¾ cup sugar
¾ cup brown sugar
2 eggs
½ cup unsweetened applesauce
1 cup pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½  teaspoon nutmeg
¼ tsp allspice
¼ tsp ground cloves
1 ¾ cups flour
⅓ cup milk
1 cup miniature chocolate chips
½ cup chocolate chips
¼ cup white chocolate chips
1 ½ teaspoons shortening

In a mixing bowl beat the sugars, and eggs until creamy. Add the applesauce and pumpkin then beat again. Sift together the baking soda, cinnamon, salt, nutmeg, allspice, cloves, and flour. Add to the pumpkin mixture alternately with the milk. Stir in the mini chocolate chips by hand.
Spread the batter in a greased 9x5 loaf pan. Bake at 350* for 60-70 minutes. Cool in the pan for 15 minutes, then flip out onto a wire rack to cool completely.
Place the chocolate chips and 1 teaspoon shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again for 15-20 seconds. Set aside and repeat with the white chips and remaining shortening. Spoon the melted white chips into a plastic baggie with one tip cut off.
Spoon the melted chocolate chips on the top of the bread. Go to the edge, but be careful to not push the chocolate over. Immediately drizzle the white chocolate from side to side. Use a toothpick to draw lines from end to end. Work quickly before the chocolate sets up. Makes 1 loaf.

(Makes 4 small loaf pans with this recipe. Add a little over a cup of batter per pan. Cook for about 35-40 minutes. These are the perfect size for giving away a small treat to your friends. You'll want to share. It's just that good!) Wrap it up in a cellophane bag and tie it up with some fall ribbons & twine. This would be a great neighbor gift for Christmas too. Tie a tag on with the recipe and share this yummy-ness.

Now that you have the recipe... just a few more notes. 
It's not just fancy and pretty... it's DELICIOUS too and with no oil in it... you could almost call it healthy.  I found it here originally and then changed up the recipe a bit. More spices, less oil.

I have made this recipe with less chocolate chips inside the bread and it still turns out good. So if you think that it will be TOOOOO chocolatey (I'm not even sure I know what that is, but some people feel this way!) then you can reduce the mini chocolate chips to about 1/2 cup - 3/4 cup instead.  You can tell there is a little bit less chocolate chip goodness in this loaf of bread, but it is still delicious. So much yummy flavor filling up the pumpkin and spices. With less chocolate, the nutmeg and cinnamon can really shine.

When making the design on top... you want to work quickly and keep the chocolate warm and melty so that when you put the white drizzle on top it will melt into it and become one layer of chocolateness. You can cut a tiny hole in the ziploc/pastry bag filled white chocolate for a smaller more intricate design...

Or you can cut a bigger hole in the bag and pipe more chocolate on top for a bolder look.

See the difference... But it's gonna be yummy either way that you do it.

Happy Fall Y'all! Love it. It truly feels like Fall has begun with this spicy pumpkin smell in the air and that cool crisp feeling outside. The leaves are changing and it's so much fun. Yum!

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