Pumpkin quick breads make an easy and delightful way to taste the season. When it comes to pumpkin, you can roast your own or just go with the canned stuff, as I usually recommend for recipes like this one. The slightly sweet vegetable lends itself to spices of cinnamon, nutmeg and cloves and sometimes even chocolate.
I think most people enjoy pumpkin bread and in this loaf, I added toffee and chocolate chips for a hint of caramelized sugar and chocolaty goodness. Toffee and pumpkin go nicely together – sort of reminds me of a creamy pumpkin pot de creme or creme brulee with a crunchy sugar top.
I think this bread is perfect with a cup of coffee or tea and makes a great dessert during the fall and winter season with a scoop of vanilla ice cream over the top. If you are looking for Halloween treat ideas, this one isn’t bad because you can wrap the slices individually and hand them out to the local neighbor kids.
Ingredients
1/2 cup granulated sugar
1/2 cup light brown sugar
8 tablespoons butter, room temperature
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 1/2 cups canned pumpkin
1/2 cup Greek yogurt or sour cream
3/4 cup toffee chips
3/4 cup semi-sweet chocolate chips
(Makes 1 Loaf)
To Prepare:
1. Preheat oven to 350 degrees. Grease 9 x 5 loaf pan. In a stand mixer or large bowl, beat sugars and butter on high speed until creamy, about 4 minutes. Scrape down sides of bowl. Add eggs and mix for 2 minutes or until mixture is light and fluffy. Add vanilla and mix for 1 minute until combined.
2. Add flour, baking powder, baking soda and salt and mix on low speed until just combined, about 1 minute. Add pumpkin and pumpkin pie spice to batter, mix for 1 minute.
3. Add yogurt and mix on low for 1 minute. Add toffee and chocolate chips and mix for 30 seconds. Remove bowl from stand and mix-by-hand to make sure all ingredients are combined.
4. Spoon batter into prepared pan and smooth out on top. Place pan on sheet pan and bake for 1 – 1 hour 10 minutes, or until a toothpick comes clean. Remove bread from oven and let cool in pan for 20 minutes. With a table knife, loosen bread around perimeter and invert into rack to cool to room temperature. Slice bread and serve with your favorite beverage. Enjoy!
No Comments