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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Pumpkin Bread Recipe

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This recipe for Chocolate Pumpkin Bread is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter, softened
1/3 cup vanilla Greek yogurt
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1/2 cup pumpkin puree (canned pumpkin)
1 1/3 cup white whole wheat flour
2/3 cup dark cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup buttermilk
1 cup chocolate chips or nuts (optional)
Directions:
Directions:
Preheat oven to 350 degrees F.

Combine butter and yogurt with electric mixer until completely combined. Mix in sugar and beat until fluffy. Add eggs and mix until well combined. Add vanilla and pumpkin and mix until well combined. In a separate bowl, combine white whole wheat flour, cocoa powder, baking soda, baking powder and salt. Slowly mix into the wet ingredients. Add in buttermilk, and mix just until combined. If adding chocolate chips or nuts, fold in.

Pour into a greased standard size loaf pan.

Bake for approximately 45-50 minutes or until knife inserted into center of loaf comes out clean.

Remove from oven and allow to cool. Remove from pan.

 

 

 

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