It’s been a while since I ranted my love for all things pumpkin.
Ready for an encore?
This is one of my all-time favorite recipes from my mom because it combines pumpkin with chocolate and can be stashed away in the fridge for any-time consumption (with or without the knowledge of other family members).
It’s Chocolate Ribbon Pumpkin Bread!
And I LOVE it!
It’s good warm out of the oven; it’s even better sliced cold the next day.
And that chocolate? Yea it’s swirled throughout and on top. Dark rich heaven mixed with pumpkin, I tell ya.
So if you’ve got an extra can of pumpkin hanging around for the holidays, put it to use.
This could be your go-to gift-bread for the season! Just picture all that brown tied up with a big red bow on top. Yummy yes.
Chocolate Ribbon Pumpkin Bread
makes 1 loaf
1/4 cup butter
1 1/4 cups sugar (white, granulated)
1 egg white
1/3 cup low-fat milk
1 tsp vanilla
1 cup canned pumpkin
1 1/2 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup semi-sweet chocolate chips
1 tsp vegetable shortening (if you don’t have shortening or don’t care to use it, just omit it. Mostlly it helps the chocolate chips melt evenly)
• In a large bowl cream the butter, sugar, and eggs until light. Add the milk, vanilla, and pumpkin and beat until smooth.
• In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon.
• Add the dry ingredients to the creamed mixture and beat with an electric mixer for two minutes.
• Grease a loaf pan and line it with a piece of wax paper that fits the bottom of the pan (this makes it easier to get the bread out later on).
Now it’s time for chocolate. YES!
Use whatever chips you love best. I prefer Guittard brand, either Semi-sweet or Dark chocolate chips.
In a microwave safe bowl, combine 1/2 cup of chocolate chips with 1 teaspoon vegetable shortening (the shortening helps the chips to melt perfectly. But you can omit it if you don’t care for it) Microwave the chips in 15 second intervals, stirring each time in-between, until all the chips have melted. Be careful not to overheat the chips or the the chocolate can burn.
And now you’re ready to assemble the ribbon bread.
• Pour half of the pumpkin batter into the prepared pan and spread it around evenly.
• Then drizzle half of the melted chocolate over the top and spread it around as well.
Then pour the other half of the pumpkin over the chocolate and drizzle the remaining chocolate over the very top.
Swirl it around on top with a toothpick or knife so it looks pretty.
Bake at 350 for 1 hour and 15 minutes. Let cool for 15 minutes before removing from pan. When cool, peel off the waxed paper. Place the bread in the refrigerator to help harden the chocolate.
Slice it up and enjoy!
Check out other pumpkin recipes HERE.