Saturday, October 29, 2011

Choco-Pumpkin Bread

Makes 3 loaves or 2 dozen muffins

12 Tbsp. {1/2 sticks} butter, at room temperature
3 Tbsp. molasses
2 cups granulated sugar
4 large eggs
2/3 cup orange juice or water
1 tsp. vanilla
1 15 oz. can pumpkin
3 1/3 cups flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp. ground cloves
1 cup chopped pecans
1 cup mini semi-sweet chocolate chips

Optional Cream cheese filling:
1 stick melted butter
1 8 oz. package cream cheese, at room temperature
4 cups powdered sugar

Butter three 9 X 5 X 3 inch loaf pans or paper your muffin tins.  Preheat oven to 350.

With an electric mixer, cream the butter, sugar and molasses together.  Beat the eggs in one at a time.  Add OJ, vanilla and Pumpkin and mix well.

Sift dry ingredients together in a large bowl.  Add the pumpkin mixture, stir well with a wooden spoon to combine.  Add chocolate chips and pecans. Stir.
For filling, combine all three ingredients and mix with an electric mixer until smooth.  Set aside.

Spoon into prepared pans.  If using the cream cheese filling spoon half of the bread mixture then place 4-6 dollops in the middle and add the remainder of the bread mixture on top.  Each pan should be about 2/3 full.  Bake for about 1 hour, or until toothpick is inserted and comes out clean.  Cool in pan for 10 minutes and transfer to a cooling rack.

Enjoy your pumpkin yumminess!
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