Monday, December 14, 2020

Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread



 Here we have another recipe from Half Baked Harvest via my niece, Casey. I figured since the chocolate chip pumpkin butter cookies were such a hit, why not do the same thing with a bread? (or is it cake? You decide!)
What’s not to love? Pumpkin with warm spices and chocolate chips… it’s the perfect thing to cap off this year’s “pumpkin season.” Serve it for dessert, or toast a slice of it in your toaster oven and have it with coffee.  Serious yum!

1/2 cup pumpkin butter*
1/2 cup pumpkin puree
1/2 cup melted salted butter
1/2 cup pure maple syrup
2 large eggs, at room temperature
2 tsp pure vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking powder
1/2 tsp plus 1 tbs ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp kosher salt
1/2 cup semi-sweet chocolate chips
1/2 cup granulated sugar

Preheat the oven to 350° F. Grease a (9x5 inch) bread pan.
 In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, melted butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, ginger, cloves, and salt, mix until just combined. Fold in the chocolate chips.
 In a bowl, combine the granulated sugar with the remaining 1 tablespoon of cinnamon.
 Spoon half the pumpkin batter into the prepared pan. Sprinkle with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.
 Transfer to the oven and bake for 55-65 minutes, or until the center is just set. I usually cover the bread with foil at the 30 minute mark to prevent the top from burning.
 Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter (you should do this!). Enjoy!

*Recipe note from the author:
Pumpkin butter substitute: you can use 1/2 cup additional pumpkin puree plus 2-4 tablespoons all purpose flour. Start with 2 tablespoons flour, then add 1-2 tablespoons more of the dough feels a little too wet. Don't add more than 1/4 cup additional flour.

Joey’s tips:
-Buying spices can be pretty expensive, especially if you’re only buying them to try this recipe. Instead of buying all four, you can just use a pumpkin pie spice blend. It won’t be EXACTLY the same result, but it’ll be pretty darn close!
-Since you’re only using 1/2 cup, what will you do with the rest of the can of pumpkin? Simple! Make two loaves and freeze one!

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