Cooler temps this week, but hey it is mid-November, so I guess 70 degrees wasn’t going to last too long. Soon we will be engulfed in darkness and cold, but there is a light at the end of the tunnel and hope for brighter days ahead. But here is something to brighten your day now and your taste buds! My Chocolate Maple Bourbon Cinnamon Pumpkin Bread! Whew it’s a mouthful, a delicious mouthful!
Another pumpkin recipe this week. Tis the season! Can’t believe it’s already almost Thanksgiving! This year has been one of the longest years, for the obvious reasons. The days seemed long and ran into each other, but time has flown by. Hopefully better things to come. But now it’s really important to find the moments that do bring you joy and happiness. Thanksgiving is going to look different for a lot of us this year, but it doesn’t mean you can’t be as grateful, and it doesn’t mean it can’t be as meaningful. It certainly doesn’t mean it can’t be as delicious!!
So, this is a pumpkin bread for all my chocolate lovers out there. You still get that traditional pumpkiny goodness but a nice big chocolate flavor, sweetened with maple syrup, laced with bourbon and spiced with plenty of cinnamon spice and everything nice!
Thick batter, bakes up into the deliciously cracked top bread.
Slice it thick and slather it with some butter and a drizzle of maple. So good!
Extreme Close-Up…Whaaa, Whaaa, extreme Close-Up…Whaaa! (Google it kids, Wayne’s World Shout Out)
Focus this weekend on what you are grateful for, cozy up in your weekend jammies, put a fire on in the fire place (if you have one or you can fake it on the tv 😊 ) whip up this Chocolate Maple Bourbon Pumpkin Bread, pour a hefty glass of wine (or beverage of choice) and dig into the simple things and this delicious bread!
Happy Weekending & Chocolate Pumpkin Breading It!
Diane
- 1.5 cups A.P. Flour
- ½ cup cocoa powder
- ½ tsp. salt
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 2 eggs room temp
- ½ cup pumpkin puree
- 4 tbsp. melted unsalted butter
- ½ cup maple syrup
- 1 tsp. vanilla extract
- ¼ cup bourbon
- ¼ cup brown sugar
- ¼ cup almond oil
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- ⅛ tsp. allspice
- pinch of cloves
- ⅓ cup King Arthur Cinnamon Bits
- Pre-heat the oven to 350 degrees and spray and line a loaf pan with non-stick spray and parchment paper (length wise and across to easily lift bread out). In a large bowl mix all the dry ingredients with the spices and the cinnamon chips and set aside. In another medium bowl mix the maple syrup, eggs, bourbon, vanilla extract, pumpkin puree and sugar together until fully incorporated. Pour the wet mixture into the dry and stir to combine, it will be thick. Add the melted butter and stir to incorporate and then add the almond oil and mix until combined. Spoon into the prepared loaf pan and smooth and even out with off-set spatula or knife. Bake on center rack for 40 to 45 minutes, rotating halfway through, until toothpick inserted comes out clean. Allow to cool on wire rack for 15 minutes and then turn out of pan and allow to cool completely on rack.
- Serve warm or at room temp. Store wrapped in plastic wrap in ziplocked bag at room temp for up to 3 days, in the fridge for up to 5 or freeze for up to 3 months.
- Enjoy!
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