Friday, November 28, 2014

Cocoa Pumpkin Bread with Dried Cranberries & Chocolate Glaze

by Angie Ouellette-Tower for godsgrowinggarden.com photo 006_zpsac82ce95.jpg
Pumpkin Cocoa Bread with Dried Cranberries & Chocolate Glaze
This is another winning flavor combination: pumpkin, chocolate & cranberries!
A few weeks ago I shared with you my favorite pumpkin varieties:
click HERE to view.
I baked those pumpkins and then any leftover I froze to use later - below left is the pie pumpkin and the right is the fairy tale pumpkin variety.
(for this recipe you may use canned unsweetened pumpkin puree if you prefer)


by Angie Ouellette-Tower for godsgrowinggarden.com photo 002_zps60d4f426.jpg


Printable Recipe
Bread
1/2 cup pumpkin (already baked/cooked & pureed)
1/2 cup dried cranberries
1/2 cup melted butter
2 cups flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups sugar
3 eggs
Melt the butter & cool until lukewarm.  In a large mixing bowl mix the eggs, melted butter, vanilla extract & sugar until the sugar dissolves.  Now add the pumpkin puree & stir until combined.  Then add the flour, cocoa, baking powder, baking soda, & salt - stir until combined.  Finally add the cranberries & stir.  Spray or butter a loaf pan and pour the batter into the pan.  Bake in a preheated 350 degree oven for 50 to 55 minutes or until a toothpick inserted comes out clean.
Cool on a cooling rack & take a knife & gently run along the edges to release the bread from the pan.  Wait for 15 minutes before inverting the bread & removing it from the pan.  While the bread is cooling - make the glaze.

Glaze
2 tablespoons butter
1 1/4 cup powdered sugar
1/2 teaspoon vanilla
1/3 cup cocoa powder
3 tablespoons water
Melt butter, add cocoa & water - stir until thickens but DO NOT BOIL (this can be ruined in a matter of seconds).  Remove from the heat and stir in other ingredients until combined & smooth.
I waited until the bread was completely cooled before adding the "glaze" because I like that fudging consistency.  I would wait until you invert the bread before beginning to make this glaze & then spread the top of the bread with this glaze.





by Angie Ouellette-Tower for godsgrowinggarden.com photo 007_zpsbdbf44e7.jpg


Serve & ENJOY!!




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3 comments:

  1. Yum....my mouth is watering! Thanks so much for sharing the recipe. I'm pinning this so I'll have it with all of my recipes. :)

    ReplyDelete
  2. What a delicious looking bread. Can't wait to try it.
    Annamaria

    ReplyDelete
  3. This looks wonderful. I love plain pumpkin bread, but anything is better with chocolate! Found this on Tuesdays with a Twist.

    ReplyDelete

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