I just discovered one of the most amazing cookbook ever! It’s called Chocolate Never Faileth. It is the ultimate chocolate lovers dream cookbook. I went through it and seriously marked almost every recipe to make for later. I can’t wait to try them all!
This is the first recipe I made from it. I had some left over pumpkin puree from when I made the pumpkin spice cake balls. And I didn’t want it to go to waste so I made this bread! I had never made pumpkin bread before and I actually think I’ve never had it before so I wasn’t sure what to expect. But I imagined it would be good since there would be a lot of chocolate in it. 🙂
It was very good! I think it tastes way better after it’s cooled down. I love the amazing flavor it has and of course all the chocolate in it. It’s sure to impress.
The recipe says to cook it for 60-70 minutes but mine took a few minutes less so once it reaches 50 minutes I would start checking on it.
Marbled Chocolate Chip Pumpkin Bread
Recipe from Chocolate Never Faileth by Annette Lyon
2 tsp. baking soda
1/2 cup sour cream
1 stick butter
2 1/2 cups of sugar
1 1/2 cups can pumpkin
1 tsp. vanilla
1 1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp ground cloves
4 cups flour
1 cup chocolate chips
1 cup melted chocolate chips
non-stick cooking spray
Preheat oven to 350. Grease two loaf pans. In a small bowl, combine the baking soda and sour cream. Mix together and set aside; they will react and puff up. Meanwhile, in a mixing bowl, cream the butter and sugar. Add the eggs, pumpkin, and vanilla. When they’re combined, add the sour cream/soda mixture and blend. Add the salt, baking powder, nutmeg, and cloves. Gradually add the flour, scraping the sides of the bowl as necessary. Add the chocolate chips and mix just until they’re incorporated. Turn off the mixer.
The melted chocolate chips need to be easily pourable and thinner than chocolate chips typically are when melted, so you’ll need to thin them slightly. You can do this by adding oil or preferably nonstick spray, which is essentially lecithin in a can-a fantastic low-fat that incorporates well into chocolate and that is easy to control. Just give the bowl of melted chocolate chips a 2-4 second spray, and stir it up. If the chocolate needs to be thinned a little more, spray a little more and mix again. When the chocolate is thin enough, pour it directly into the batter, using a rubber scraper to get it all in. Turn the mixer on low for just a couple of seconds. All you want to do is get the chocolate swirled into the batter. Even if the chocolate doesn’t get fully mixed around, that’s fine. You can swirl it around some more in the pans if you want to.
Divide the batter between the two pans. Bake for 60-70 minutes, until a toothpick comes out clean. Cool on wire racks.
*You can freeze the rest of the pumpkin puree in a freezer bag.