Hill Collection: Chocolate Pumpkin Loaf With Cinnamon Drizzle

Wednesday, August 31, 2016

Chocolate Pumpkin Loaf With Cinnamon Drizzle

Happy Wednesday! While you are reading this post, I'm signing away on our closing papers. Yep, husband and I are officially homeowners, and it is such a dream come true! If you've been around this blog for any time at all you know I am just bursting to decorate and put my touches on our house. Of course, I'll be blogging it all here. Anyways, back to this chocolate pumpkin loaf and its scrumptious goodness.

Fall and baking are my loves. And they just so happen to go hand in hand with one another. Tomorrow is the first of September and that's enough for me to unofficially deem it the start of fall. Pumpkin everything may now commence! In honor of that, I'm combining pumpkin + chocolate + cinnamon drizzle for a fall-fabulous dessert. May you enjoy it in the morning with a cup of coffee or late in the day as a treat while your baby naps or you take a little break from work. 

  • What You'll Need
    • 1 stick of butter, melted
    • 1 1/4 cups granulated sugar
    • 2 eggs
    • 2 TSP vanilla
    • 1/2 cup buttermilk
    • 2 cups canned pumpkin
    • 1 3/4 cups all-purpose flour
    • 2 TSP pumpkin pie spice
    • 1/2 TSP baking soda
    • 1 TSP baking powder
    • 1/2 TSP salt
    • 2 TBSP cocoa powder
    • 1/3 cup semi-sweet chocolate chips
    • 1 1/2 cups powdered sugar
    • milk
    • cinnamon 

  • What You'll Do
    • Cut out a piece of parchment paper to fit the bottom of you bread pan. Place it in the pan and spray it with cooking spray (this will help get the loaf out so easily!). Set it aside.
    • Melt the butter in a microwave-safe bowl. In a separate bowl beat the eggs, then add the sugar. Add the butter, vanilla, and buttermilk. Stir until well combined. Next fold in the pumpkin puree.
    • In another bowl combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture. 
    • Divide the batter in half. 
    • Melt the semi-sweet chocolate chips in the microwave then add one of the batter bowls along with the cocoa powder. Stir until all is well combined. 
    • Begin putting the batters into the pan. Start with the pumpkin first to cover the bottom. Then add dollops of the chocolate pumpkin batter. Use a knife to swirl the two together. Repeat this step until all the batter has been added to the pan.
    • Bake for 60-70 minutes or until a toothpick comes out clean after being inserted in the middle. Let the loaf cool.
    • Once the loaf has cooled, begin making the drizzle. This process does not use measurements. It's simply by sight and taste. Combine the powdered sugar with several splashes of milk until you find a desired thickness. The thickest it can be while still easily dripping from a spoon is best. Add just a splash of vanilla and as much cinnamon as you prefer. Drizzle the icing over the loaf (which you have pulled out of the pan). Cut and serve right away.




Enjoy this fall goodness, friends! Make a loaf or two and share it with a neighbor or friend to ring in the first day of September tomorrow! I hope you have a lovely Wednesday! xo


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