* Exported from MasterCook *
Bread, Best Pumpkin
Recipe By : Florentina
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Italian Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pumpkin puree -- organic
2 large eggs -- (organic at room temp)
1/2 cup extra virgin olive oil
1 1/2 cup all-purpose flour
1/2 cup sugar -- coconut
1/4 cup sugar -- granulated
2 tsp vanilla extract
1/4 tsp nutmeg -- freshly grated
3 1/2 oz dark chocolate -- bar, or chips, roughly chopped
1/3 cup sea salt -- caramel, (recipe follows)
1/3 cup coconut flakes -- unsweetened
1 pinch sea salt
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt -- coarse, flakes
Caramel Sauce
1 cup sugar -- granulated
6 tablespoons butter -- organic, cut into chunks
1/2 cup heavy cream
1 teaspoon sea salt
The best pumpkin bread recipe from scratch loaded with dark chocolate
chips, organic canned pumpkin puree, smooth extra virgin olive oil (
no butter ), then covered in sea salt caramel and toasted coconut.
Like a Samoa style decadent cake my friends! Easy like Sunday morning!
You can of course keep it simple and use store bought caramel or make
your own, I'll include instructions below for the homemade version.
I used a mix of coconut and granulated cane sugars, simply because I
love the flavor it ads to the recipe. You could use one or the other,
experiment and find your favorite combination.
Really cute If you bake it into muffins or a bundt pan instead of a
plain loaf as well, I just tend to go for the easiest, quickest option usually.
Any leftovers?
Best way to store them is at room temperature loosely covered with
aluminum foil, preferably without making contact.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Preheat oven to 350F.
In a medium size mixing bowl whisk together the eggs, olive oil,
vanilla extract, nutmeg, sugars and pumpkin puree until combined.
Using a separate bowl combine the flour with a pinch of sea salt,
baking powder and baking soda. Stir in the chocolate chunks but
reserve a few to sprinkle on top, then add the flour mix to the bowl
with the wet ingredients.
Using a spatula fold the two together until combined, but without over-mixing.
Line a loaf pan with parchment paper leaving some hanging out on the
sides to make the removal process easy. The extra parchment paper
will serve you as handles.
Pour the batter in the loaf pan and sprinkle with the reserved
chocolate chunks. Press them down gently using the palm of your hand.
Bake the pumpkin bread in the preheated oven for 35 to 45 minutes,
until a toothpick inserted in the center comes out almost clean.
Transfer it to a wooden board and allow it to cool. Use the parchment
paper to easily remove the bread from the loaf pan.
Meanwhile toast the coconut.
Spread the coconut on top of a parchment lined baking sheet in a thin
layer. Toast it in the preheated oven for about 5 minutes, stirring
once or twice making sure not to let it burn. The coconut is toasted
when it has a nicely golden color. Remove from the oven and let cool.
Once your pumpkin bread has cooled off completely, drizzle it over
the top with the melted caramel, sprinkle with a pinch of coarse sea
salt flakes and cover with the toasted coconut. Allow to caramel to
harden on top before slicing.
Make the Caramel
Heat up the sugar in a medium sauce pan over low flame whisking
consistently until the sugar has melted and is turning a nice amber color.
Whisk in the butter at this point until completely melted.
Carefully start adding the heavy cream while continuing to whisk. The
caramel sauce will bubble because of the difference in temperatures,
so you might want to take a little step back. Whisk another 20
seconds or so until the caramel is smooth then remove from heat. Add
the sea salt and allow it to cool off completely before drizzling
over the pumpkin bread. Store any leftovers in a jar in the refrigerator.
Cal 320, Fat 16g, Carb 38g, Sod 313mg, Fiber 1g, Pro 4g
S(Internet address):
https://ciaoflorentina.com/best-pumpkin-bread-recipe-chocolate-caramel-easy/
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Per Serving (excluding unknown items): 482 Calories; 27g Fat (49.4%
calories from fat); 4g Protein; 58g Carbohydrate; 2g Dietary Fiber;
77mg Cholesterol; 3549mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 3 Other Carbohydrates.
NOTES : 2021 - 0201