Pumpkin Chocolate Loaf and Pumpkin Chocolate Bread Pudding: A Quick Bread Combines with a Pudding That’s Just Made for Holiday Happiness

Oct 26, 2012 by

Pumpkin Chocolate Loaf

What’s a quick bread? By definition it’s a bread that does not rely upon yeast to rise, rather baking powder or baking soda acts as the leavening agent. You don’t have to let the dough rise nor do you knead it; just a quick mix of ingredients and pop it in the oven. What you gain in time savings you give up in light airy texture. Most quick breads are dense and very moist. Not a bad thing if you ask me.

Quick breads are usually flavored with fresh or dried fruit, vegetables, cheese, herbs and nuts which give the bread its distinctive flavor. This is also true for muffins. You’ll notice that the tops of these breads often crack or split in the middle giving them a rustic character.

Chocolate and pumpkin flavors are combined in this surprising sweet spiced quick bread. Peet’s, a California coffee shop chain that is now opening across the country, serves slices of this bread, along with steaming cups of their famous, rich coffee.

When I recreated the recipe I wanted to make sure that the chocolate stood alone in the pumpkin batter. To achieve this effect, I use a skewer to streak melted chocolate through the batter.

Since the recipe doubles perfectly, you can achieve two delicious treats: make one loaf for slicing, and stick another in the freezer to prepare for making Pumpkin Chocolate Bread Pudding at a later date.

Pumpkin Chocolate Loaf is the cornerstone to this extravagantly rich bread pudding. Chocolate and pumpkin are a sublime flavor combination epitomized here by a double dose of each. Slices of the loaf are bathed in a spiced pumpkin custard with chocolate chunks melted in.

The primary bread recipe can be a welcome holiday treat for breakfast , afternoon tea or for dessert with sliced ripe pears.  You can make small- sized versions of this quick bread in smaller disposable containers and give them as hostess gifts. Just make sure to bake them for about 20 – 25 minutes or until just cooked through.  The pudding transports easily so offer to bring this for dessert. You just need to reheat it for about 20 minutes at 350F before serving.

 

Help is on the Way:

Quick bread tips

  • Replace old ( more than 6 months) baking powder and baking soda for proper rising
  • Don’t overmix or the texture will be tough
  • Bake the batter as soon as you have prepared it because the leavening strength will weaken if it is not exposed to heat promptly
  • Test that the bread is done by sticking a wooden skewer in the center; it should come out clean or just a few moist crumbs attached.
  • Cool the bread in the pan for 10 minutes and then unmold on a wire rack to finish cooling.

 

Bread pudding Tips

  • Bake the pudding in a water bath to create an even baking temperature.
  • Be creative; try different breads like challah, sourdough, croissants, French or pecan raisin.
  • You can substitute half and half for whole milk
  • Make up the custard ingredients a day ahead and keep refrigerated.
Pumpkin Chocolate Loaf
 
Author:
Recipe type: bread
Serves: 12
Ingredients
  • 1¾ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 11/4 cups sugar
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 4 ounces semi-sweet or bittersweet chocolate, cut into pieces
Instructions
  1. Preheat the oven to 350F.
  2. Butter and flour a 9 x 5-inch nonstick loaf pan.
  3. Combine the flour, baking soda and power, pumpkin pie spice and salt in a mixing bowl and stir together.
  4. With an electric mixer beat the butter in a large bowl until softened. Add the sugar and continue beating. Add the eggs and beat until well blended. Add the pumpkin, vanilla and finally the flour mixture, beating just until well blended.
  5. Melt the chocolate over a double boiler on medium-high heat until totally melted, about 5 minutes. Or melt in a glass bowl in the microwave for about 1½ –2 minutes or until completely melted and smooth.
  6. Spoon half of the batter into the loaf pan. Drop spoonfuls of half of the chocolate mixture on top of the batter and then swirl the chocolate into the batter with a wooden skewer. Repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the pumpkin well.
  7. Bake the loaf for about 1 hour or until a skewer comes out clean in the center. Let the loaf cool at least 15 minutes and then invert onto a wire rack. Serve warm or at room temperature in slices.
Pumpkin Chocolate Bread Pudding
 
Author:
Serves: 8 to 12
Ingredients
  • Pumpkin Chocolate Bread Pudding
  • Author: Diane Rossen Worthington
  • Recipe type: Dessert
  • Serves: 8 to 12
  • Ingredients
  • Pumpkin Custard
  • 4 large eggs
  • 3 large egg yolks
  • 1 cup sugar
  • ¾ cup pumpkin puree
  • 3 cups half and half
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
1 loaf of Pumpkin Chocolate Loaf (see above)
4 ounces bittersweet chocolate, cut into small chunks
  • ¾ cup whipped cream or crème fraiche, for serving
Instructions
  1. Preheat the oven to 375F. Butter a 2 quart shallow oval or round baking dish. Place the dish in a larger pan that will act as a bain marie or water bath.
  2. For the custard: In a mixer bowl with electric mixer on medium speed, beat the eggs and egg yolks until they are frothy. Slowly add the sugar and beat the mixture until it is thick and lemon colored. Add the pumpkin puree and half and half to the egg mixture, reducing the speed to low. Add the vanilla extract and the pumpkin pie spice.
  3. Slice the pumpkin chocolate loaf into ⅛ inch slices and place the slices overlapping to fill the baking dish.
  4. Ladle the custard mixture over the pumpkin bread slices until the baking dish is filled to the top. Place the chocolate chunks all around the pudding, making sure that they are evenly distributed.
  5. Pour enough boiling water around the larger baking pan to reach halfway up the sides of the baking dish. Place the pudding in the oven and bake it for 40-45 minutes.
  6. Open the oven using heavy oven mitts and with a large spoon push the bread down. The liquid custard will rise. With the spoon, evenly redistribute the custard over the bread slices if necessary. Bake for about 10 more minutes or until a skewer inserted into the center comes out barely clean. Remove the pudding from the oven, sprinkle it with powdered sugar and cut it into squares. Serve with crème fraiche or whipped cream, if desired.

 

Related Posts

Tags

Share This

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: