October came and went to quickly.
We're now well into November in the thick of large sweaters, wool socks and mega changed in air temperature. I recently bought a new scarf. I'm trying to woo cool air with my attire choices.
There's no need to be coy, quiet or discuss anything sotto voce. Today, I woke up and showered, ate eggs, made coffee, washed dishes and even attempted to whistle a little bit. After inevitably failing, I then chose to bake pumpkin bread. If such a failed achievement doesn't call for a loaf of chocolate bread baked fresh from the oven, I'm not sure anything will.
Introducing Double Chocolate Pumpkin Bread. Trust me, you care. It's not every day you find yourself seeking a reason to just flat out eat excessive amounts of dark chocolate. Yet here you are. Maybe it's because summer's over and frankly, there's no need to worry too much about expanding waistlines. Maybe it's because it's Sunday. Maybe it's because it's fall or because you like logs of chocolate.
Obviously, it's everything I just said. Oh holly heck balls yes. This Double Chocolate Pumpkin Bread should be great for any post-dinner fireside rendezvous you have planned for autumn. Just add some nice whiskey and bearskin rug.
Double Chocolate Pumpkin Bread
(yields 1 loaf, 10 servings)
1 1/2 to 2 cups white whole wheat flour
1/2 cup rolled oats
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
pinch of all-spice
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups pumpkin puree
8 tablespoons butter, melted and cooled
1/4 cup milk
3.5 oz (100 grams) milk chocolate, shaved or chopped.
Preheat oven to 350 degrees F and spray a loaf pan with non-stick spray. Mix together flour, oats, cocoa, salt, baking soda and the spices in a large bowl.
Add butter to a large microwave-safe bowl, heat for 30 seconds and let cool. Stir in brown sugar and beat in eggs, one at a time. Add the pumpkin. Meanwhile, chop chocolate into pieces and add to pumpkin mixture.
Combine pumpkin batter with flour mix and stir in the vanilla and milk. Whisk it all together until batter is smooth. Pour into a loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool before cutting into pieces.
Serve with whiskey and a bearskin rug. Enjoy!