It is impressive, tasty and so simple to make.
Ingredients:
nonstick
spray
13/4 cups all-purpose
flour
2 teaspoons pumpkin
pie spice (or 3/4 teaspoon each cinnamon, ginger & nutmeg)
1 teaspoon baking
powder
1/2 teaspoon baking
soda
1/2 teaspoon salt
2 large
eggs
11/4 cups granulated
sugar
1/2 cup unsalted
butter (melted)
1/2 cup buttermilk
2 teaspoons vanilla
1 cup solid
pack pumpkin
3 ounces dark
chocolate (melted)
2 tablespoons unsweetened
cocoa powder
11/2 cups powdered
sugar
1 teaspoon orange
peel (finely shredded)
2 tablespoons milk
(or orange juice)
Method:
- Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
- In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
- Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
- Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
- Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
- In a small bowl stir together the powdered
sugar, half of the orange peel, and enough of the orange juice to
make of drizzling consistency. Spoon over cooled loaf. Top with
remaining orange peel.
Note: I use orange juice concentrate to give the icing extra flavor. Extra pumpkin can be used to make organic pumpkin dog biscuits or pumpkin pie creme brulee.
Nutrition Facts Per serving:
341 calories., 12 grams fat 216 mg sodium,
55 grams net carbs.,4 grams protein.
No comments:
Post a Comment