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Tuesday, September 4, 2012

Maple Pumpkin Chocolate Chip Bread

I know it's still summer, but I can smell fall in the air and I like it.  I love the cool weather, the colorful foliage, the pumpkin picking, and the smell of wood burning stoves.  It's such a cozy season.  A time to light a fire, put on a sweater, and snuggle up under a blanket.  Yep, I like fall.

So I thought I would make something that captured all those warm and fuzzy thoughts.  I fiddled around with my Maple Zucchini Nut Bread recipe and came up with this Maple Pumpkin Chocolate Chip Bread.  I was never really a fan of pumpkin recipes, but maybe that was because I didn't eat any growing up.  That has all changed now.  This recipe has inspired me to make more recipes using this fabulous squash.

I am in love with McCormick's Pumpkin Pie Spice.  The house smelled so good while the bread was baking.  I am considering sprinkling it all over the house.  It is the essence of the fall season.  Mmmmm.

I made  this recipe as little mini loaves, but you can surely make one big loaf.  The mini ones disappear too quickly.

They are delicious straight out of the oven, but I wanted to decorate them.  Nothing complicated, just chocolate drizzle with sprinkles and nuts.

I must say, the dark chocolate really brought out the flavors of the pumpkin pie spice.  The maple syrup added just enough sweetness without overpowering the other flavors and help make the bread moist.

I am going to have to make this again for Thanksgiving.  Forget pumpkin pie, this is so much better.
Maple Pumpkin Chocolate Chip Bread

by The Sweet Chick
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Keywords: bake bread pumpkin dark chocolate maple syrup
Ingredients (24 muffins)
    For the bread
    • 1 3/4 cups all purpose flour
    • 1/2 cup brown sugar
    • 1/2 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 teaspoons pumpkin pie spice
    • 2 eggs
    • 1/2 cup pure maple syrup
    • 1/2 cup oil
    • 1 cup canned pumpkin puree
    • 1 teaspoon vanilla
    • 1/2 cup quick oats
    • 1 cup dark chocolate chips
    For the chocolate drizzle
    • 1/2 cup dark chocolate candy melt, melted
    • 1/4 cup dark chocolate bar, melted
    For the toppings
    • chopped walnuts
    • sprinkles
    For the bread
    Preheat oven to 350º F.
    In a stand mixer blend together the flour, sugar, baking powder, baking soda, salt and spice.
    Then add eggs, maple syrup, oil and vanilla. Mix on low speed until everything in incorporated.
    Scrape down the sides and bottom of the mixing bowl. Then add the pumpkin puree and oats. Mix on low speed for 2 minutes.
    Add the chocolate chips and mix until the chips are evenly distributed in the batter.
    Pour the batter into a greased muffin tin and bake for 15 minutes per batch.
    (If making a loaf, pour batter into a greased loaf pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.)
    Let bread cool off before adding chocolate drizzle and toppings.
    For the chocolate drizzle
    Melt the candy melt and the chocolate in microwave safe bowls in the microwave for 30 seconds at a time until all chocolate is melted. Mix the two chocolates together until well blended.
    Pour the chocolate mix into a Ziplock bag and snip off the tip.
    Drizzle the chocolate mix over the mini loaves and then add the walnuts or the sprinkles before the chocolate hardens.
    Let the bread cool off before eating.
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    1. Love this recipe using Libby's pumpkin. Yum! :)

    2. This looks great! do you think it would make 1 or 2 regular (9x5) loaves? Thanks!

      1. Since I cut the original recipe in 1/2, I am going to say 1 loaf at 350ºF for 45-50 minutes or until toothpick inserted in center comes out clean.


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