I don't understand how it's nearly the middle of October already. And I certainly don't understand why this is my first pumpkin bread of the season. I normally like to greet the first nip in the air with the aroma of fresh baked pumpkin bread. Oh, well, still not to late.
Personally, I'm stashing this jar in the fridge because I think there's a bowl of ice cream just waiting for it. Enjoy!
1 Cup sugar
1 Stick unsalted butter, at room temperature
1 Cup unsweetened pumpkin puree
1/2 Cup buttermilk
1 Teaspoon vanilla
2 Cups all purpose flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
3/4 Teaspoon salt
1/2 Teaspoon pumpkin pie spice
1/2 Teaspoon cinnamon
3/4 Cup semi-sweet chocolate chips
1/2 Cup sugar
1/2 Cup heavy cream, at room temperature
1 Tablespoon unsalted butter
2 Tablespoons unsweetened pumpkin puree
1/2 Teaspoon vanilla
1/4 Teaspoon cinnamon
Pinch of salt
In a separate bowl, sift together the flour, baking soda, baking powder, spice, cinnamon and salt. Slowly mix the dry ingredients into the wet.
Place the chocolate chips in a bowl and melt in the microwave for a minute or two. Spoon half the batter into the melted chocolate to create the chocolate batter.
Butter and flour a loaf pan (I also placed a sheet of parchment paper in there for easy removal), pour in half the pumpkin batter followed by the chocolate batter and top with the remaining pumpkin batter. Run a butter knife through the batter to create the swirl.
Bake in a pre-heated 350 degree oven for 50 - 55 minutes or until a cake tester comes out clean. Allow to cool before removing from the pan and slicing. Makes approximately 10 servings.