Ingredients
3 1/2 cups all-purpose Gold Medal Flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups sugar
3 sticks 1 1/2 cups unsalted butter, softened
6 large eggs
1 1/2 cups pumpkin puree NOT pumpkin pie filling
1/2 cup maple syrup
1 1/4 cup chopped semi-sweet chocolate or chips
1/2 cup California-made heavy cream
Instructions
- Preheat the oven to 350 degrees F. Place 6 small 3x7 loaf pans on a baking sheet (or use 2 large loaf pans.) Spray them thoroughly with non-stick cooking spray.
- Mix the flour, cinnamon, nutmeg, clove, salt, baking powder and baking soda in a medium bowl and set aside. Then using an electric mixer and a separate bowl, cream the butter and sugar together until light and fluffy—3-5 minutes.
- Add the eggs, pumpkin, and maple syrup to the butter mixture and beat until smooth. Then slowly add the flour mixture until just combined. Scrape the bowl and beat again.
- Evenly distribute the batter into the loaf pans. Bake small loaves for 30-40 minutes, until a toothpick inserted into the middle comes out clean. Bake large loaves for 50-60 minutes.
- Allow the loaves to cool in the pan for at least 10 minutes. Then place the chocolate in a microwave safe bowl and pour the cream over the top. Microwave for 60-90 seconds until the cream is hot. Then allow the chocolate to sit another 2-3 minutes. Stir well to melt all the chocolate chunks into a smooth thick ganache.
- Either drizzle the chocolate ganache over the loaves in pans (for gifts) of gently dump the loaves out of the pans and drizzle with ganache to serve.
Serving: 1slice, Calories: 161kcal, Carbohydrates: 28g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 32mg, Sodium: 109mg, Potassium: 108mg, Fiber: 1g, Sugar: 16g, Vitamin A: 1680IU, Vitamin C: 0.4mg, Calcium: 28mg, Iron: 1.2mg
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