Friday, November 12, 2010

Chocolate Chunk Pumpkin Coffee Bread

This is one of my absolute favorite pumpkin recipes.  It's like heaven in a pumpkin loaf, topped off with a coffee flavored icing.  Mmmm...I think I drooled on my computer just thinking about it.  Make it.  It's that good.

Here's what you need:

Wet Ingredients:

1 c sugar
½ c brown sugar, firmly packed
1 c pumpkin puree (NOT pumpkin pie mix)
½ c applesauce
½ c strong brewed coffee, cooled completely
1 egg

Dry Ingredients:

1 2/3 c unbleached flour
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
¾ tsp salt
½ tsp baking powder

1 bag semi-sweet chocolate chunks


Preheat oven to 350 degrees. Spray 1 loaf pan, 4 small loaf pans, OR a dozen muffin cups.

1. Combine the wet ingredients in a bowl, mix well.
2. In a large bowl, combine dry ingredients. Add the wet ingredients slowly to the dry, mixing well as you combine.
3. Stir in the chocolate chunks.
4. Pour into pan, place on center rack of the oven. Bake until tooth pick comes out clean—about 35-40 minutes for large loaf, 25 minutes for small loaves, 15 for muffins.
5. Remove from oven, allow to cool before removing from pan. Cool completely before icing.

Icing Recipe:

3 c powdered sugar
¼ c strong brewed coffee, cooled completely
2 tbsp melted butter

Beat all ingredients on low speed until well blended and reaches the consistency of icing. Spread over top of COOLED bread. (Will melt and run off otherwise). Enjoy!!

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