Pumpkin Chocolate Bread
This recipe makes 1 loaf, 12 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 262 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 40 g |
| fibre | 2 g |
| chol | 45 mg |
| sodium | 214 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 13 |
| vit A | 46 |
| vit C | 2 |
| folate | 24 |
- Portion size: 1 loaf, 12 slices
At the end of a long day in the great outdoors, nothing is better than putting your feet up and enjoying a thick slice of this chocolate-studded quick bread with a good cup of coffee.
Ingredients
- 1/3 cup 1/3cupbutter, softened
- 3/4 cup 3/4cupgranulated sugar
- 2 2eggeggs
- 1 cup 1cuppumpkin puree
- 2 cups 2cupsall-purpose flour
- 1 tsp 1tspgrated orange rind
- 1 tsp 1tspbaking soda
- 1/2 tsp 1/2tspbaking powder
- 1/2 tsp 1/2tspcinnamon
- 1/4 tsp 1/4tspsalt
- 1 1pinch ground cloves
- 6 oz 6ozsemisweet chocolate, chopped
Preparation
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in pumpkin and orange rind.
In separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and cloves. Stir into pumpkin mixture alternately with 1/4 cup (50 mL) water, making 3 additions of dry ingredients and 2 of water. Fold in chocolate.
Spread in parchment paper-lined or greased 8- x 4-inch (1.5 L) loaf pan. Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Make-ahead: Store for up to 3 days or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month.)
Source : Canadian Living Magazine: February 2008
