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Receta Dark Chocolate Pumpkin Bread With Orange Glaze Icing
by Now We're Cooking!

Dark Chocolate Pumpkin Bread With Orange Glaze Icing

This recipe makes a moist, delicious chocolately version of traditional pumpkin bread. A tasty orange glaze icing finishes it off nicely. I made my pumpkin pie spice from scratch!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • 1 1/2 cups all purpose flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 2 tsp. vanilla extract
  • 1 cup canned pumpkin
  • 3 oz. dark chocolate, melted
  • 2 tbsp. unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 1 tsp. finely shredded orange peel
  • 2 to 3 tbsp. milk or orange juice

Direcciones

  1. Preheat oven to 350 degrees. Coat a 9x5 inch loaf pan with nonstick cooking spray. Line pan with parchment; coat with nonstick cooking spray; set aside.
  2. In a large bowl, whisk together flour, spice, baking powder, baking soda, and salt; set aside.
  3. In a medium bowl, whisk together eggs and sugar. Add butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
  4. Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.
  5. Divide batter in half. Add melted chocolate and cocoa powder to half the batter; stir to combine.
  6. Alternately add batters to pan. Using a knife, swirl through batter. Bake 55 to 65 minutes until cake has risen and crackled, and a toothpick inserted near center comes out clean. Remove; let cool 20 minutes. Invert onto a wire rack and let cool completely.
  7. For orange glaze, in a small bowl stir together powdered sugar, orange peel, and orange juice. Spoon over cooled cake.