For years I have wanted to join a book club. (Yes, this is a recipe post, bear with me) My mom has been in one for probably 25 years now, and they are some of her dearest friends. I love to read, I like talking about books – why couldn’t I be in a book club? It’s a matter of finding people, and the right people, and all being able to agree on a book. But my girlfriend A and a friend of hers wanted to start one, and they invited me, and here we are! We had our first meeting on Saturday morning, and it was brunch and breakfast foods, so I volunteered to make some chocolate pumpkin bread. I had all this extra pureed pumpkin from my lasagna, and needed a fun recipe. I’ve had this one sitting in my email for two years waiting to be made, so I’m so glad I did it.
Spoiler alert: it’s quite good. I made the bread on Friday night before my Saturday meeting. And as soon as I pulled out the ingredients, the boy started hovering around.
“Whatcha making?” “Chocolate pumpkin bread.” His eyes grew wide and so I cut him off, “It’s for my book club.” He pouted. “If there are any leftovers, I’ll bring them home for you to have some.” And with that he perked back up again.
I popped the dough in a loaf pan and we began watching Black Mirror (more on that soon?), and I had to pop up and check on the nearly-baked loaf a couple times because when first recommended to remove, a toothpick did not come away clean. I had to bake for an extra 20 minutes total, but it didn’t burn, and it came out nice and tender.
The bread went over well at book club, and as predicted there was some leftover to bring home. The Boy gobbled a slice right away and moaned, “It’s really good.” Which made me glad. And since I still have so much leftover pumpkin, maybe I’ll make another loaf next week.
Chocolate Pumpkin Bread
Yield: 1 loaf
1/2 cup sugar
1/2 cup brown sugar
1/2 cup softened butter
1 teaspoon vanilla extract
1 1/2 cups flour
3 teaspoons cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pumpkin puree
2 tablespoons greek yogurt
In a bowl, combine the sugars and softened butter. Mix well. Stir in each egg and then the vanilla extract until just combined. Set aside.
In another bowl, whisk together the flour, baking soda, and salt. Remove half of the mixture to another bowl (yes, a third bowl), and to this add the cocoa. Now divide the butter mixture in half between these two bowls. Add 1/4 cup pumpkin puree and a tablespoon of greek yogurt to each. Stir until just combined.
Add the batter to a buttered loaf pan in large spoonfuls, dispersing the two colors throughout. Then use a knife to swirl the batter around.
Bake at 325°F for 50-55 minutes [note: I had to bake mine for 70 min total], or until a toothpick inserted in the center comes out clean. Allow to cool for 5-10 minutes before removing it from the pan.
Details: Chocolate Pumpkin Bread from A Beautiful Mess