Oct 13
2008

Beating off bad health one bite at a time with Pumpkin Pecan (Choco) Bread

in Bread, Chocolate, Recipes by Type, Uncategorized

I have to start out Pumpkin Palooza with a bit of chocolate don’t I? The answer to that silly rhetorical question is OF COURSE! Not only are you getting the nutritional benefits that come from eating pumpkin (i.e., healthy doses of carotenoids, lutein, zeaxanthin–all antioxidants–and common nutrients, like iron, zinc, and fiber), but you are pairing those benefits with the added benefits of a bit of chocolate as well (i.e., lowers blood pressure and throws in even more antioxidants). How can you say no to this health fighting duo?
I found a fabulous recipe on Whole Grain Gourmet for Pumpkin Pecan Bread, which gives you the option of throwing in some chocolate chips. One of the great things about this recipe is that it calls for white whole wheat flour (I just used regular whole wheat flour because that’s what I had on hand), so it’s even better for you! The recipe is EASY and the result is wonderful. The bread is very moist and flavorful. Just watch out because the minute you have one slice, you’re going to want another, and then another, and then . . . well, you get my point.
Pumpkin Pecan Bread
From Whole Grain Gourmet
Makes 1 loaf

1 3/4 c. white whole wheat flour
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1/3 c. unsalted butter, softened at room temperature, plus a bit more for greasing loaf pan
1/4 c. honey
1/2 c. packed natural brown sugar
2 eggs
1 1/2 c. pumpkin puree
1 tsp. vanilla extract
1 tsp. baking soda
1/4 c. water
1/2 c. chopped pecans
1/2 c. dark chocolate chips, preferably 60% cocoa (the darker they are, the healthier it is for you!)

1. Preheat the oven to 325 degrees Fahrenheit.

2. Lightly grease a 9×5-inch loaf pan with butter.

3. Combine flour, cinnamon, and salt in a bowl. Whisk and set aside.

4. In another large bowl, combine butter, honey, and brown sugar and beat for two minutes. Add the eggs and lightly beat until just combined. Mix in pumpkin and vanilla–do not overmix. Gradually beat in the flour mixture in thirds.

5. Dilute baking soda in 1/4 cup hot (not boiling) water, then beat into batter.

6. Stir in, by hand, the chopped nuts and chocolate chips.

7. Pour the batter into the pan and bake at 325 for approximately 55 to 65 minutes (test for doneness being careful not to overbake as it may dry out the bread).

8. Remove from pan and place on a wire rack to cool. If you plan to serve this to guests and want clean slices, then allow it to cool for 30 minutes (or more). Otherwise dig in after 5 minutes.

* Don’t forget! You have until the end of this week to enter the Pumpkin Palooza Giveaway (go here for instructions on how to enter)

{ 8 comments… read them below or add one }



Melanie Gray Augustin October 13, 2008 at 6:20 pm

I have to confess to not being a big fan of pumpkin, though do love pumpkin tempura. I like the sound of this bread though – I mean hey, there is chocolate in it :)

In honor of your Pumpkin Palooza – have you ever tried pumpkin scones (I wonder just how many times I can write the word pumpkin in this comment…)? I love them. The famous recipe in Australia is this one;
http://www.abc.net.au/queensland/stories/s1143809.htm

Pumpkin, pumpkin, pumpkin – sorry, just had to write it a few more times :)

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LollyChops October 13, 2008 at 9:23 pm

Oh man Fuji.. you really kicked this off right. Pumpkin AND Chocolate. Wowsers girl. This sounds tasty!

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Bob October 14, 2008 at 6:50 am

This looks awesome, I’m going to have to try it. I’m not the biggest pumpkin fan myself, but I love spice bread/cake.

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Fuji Mama October 14, 2008 at 8:31 am

Melanie and Bob– Even though you’re not pumpkin fans, I think you’ll still enjoy this bread. It isn’t heavy on the pumpkin flavor like pumpkin pie or the like. It really is more reminiscent of a spice bread or even a richer banana or zucchini bread.

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Misha October 14, 2008 at 12:51 pm

I LOVE pumpkin bread! I usually make one with a pumpkin/carrot recipe that’s really good. I must admit, I’m not a huge chocolate fan…(I know I hear a lot of gasping and sighing over there at this news!) but–John would absolutely love if I made this recipe with the chocolate, and who knows, the more chocolate I eat, the better chance I have of loving it too!

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camille October 15, 2008 at 8:43 am

Well, I’m evidently 12 – the title of the post has me giggling.

The recipe sounds delicious, though, and I’d like to make it!

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Fuji Mama October 15, 2008 at 9:32 am

Camille– I must be 12 because I’m the one who wrote it! Glad it gave someone a giggle. :-)

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Carlyn November 10, 2010 at 5:56 pm

This was great, however, I made some changes and would like to share them for someone who is looking to make this recipe.
First off, instead of 1/2t of cinnamon I put in 2t of homemade pumpkin pie spice mix, and will probably increase it to 2 1/2 next time because I like the spiciness. Also, i decreased the butter to 1/4 of a cup and just added an extra 1T+1t of pumpkin. I toasted the pecans (definitely do this!) and I think next time I will decrease the chocolate chips to 1/3 of a cup because the chocolate masked the delicate pumpkin flavor a little bit. Oh, and also I completely forgot to read directions and just added the baking soda into the dry ingredients! woops! Anyways, fortunately the bread still rose perfectly. I took mine out after 55 minutes because the tooth pick came out clean but it could use another 5 minutes because it was surprisingly a touch bit raw in the middle still! This bread was DELICIOUS and is a MUST, make this!! Hope my suggestions helped! (:

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