Perfect decedent fall treat!
This recipe makes either two, 9” x 5” loaves OR one 9” x 5” loaf + six mini-Bundt cakes OR 12 mini-Bundt cakes
Whisk & big bowl
Ingredients & Shop List
- Unsalted butter (for the pans)
- 3 1/2 cups all-purpose flour, plus more for the pan
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- 2 cups (18 oz) canned pure pumpkin puree
- 2 teaspoons fine salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup buttermilk
- 1 1/4 cups semi-sweet chocolate chips
Directions – at 350°
1. Whisk sugar and oil together in big bowl.
2. Add eggs and pumpkin, whisking until incorporated.
3. Combine remaining dry ingredients. Whisk until blended.
4. Add half of the buttermilk, then half the flour. Repeat until just incorporated.
5. Add ¾ of the chips to batter, saving the rest for the tops of each pan. If using Bundt pans, do not add
chips to batter, add them in only on the top as they will sink down throughout the batter. You do not want the chips at the very bottom as they will stick to the pan.
6. If using Loaf pans, divide batter evenly between two pans. If using Bundt pans, fill each with approximately ½ cup batter.
Butter loaf and/or Bundt pans; if using loaf pans, place parchment on bottom of pan, butter parchment, then dust entire pan with flour. If using mini Bundts, butter every crevasse of the Bundt, then dust with flour. Knock out excess.
For loaf pans, initially bake 30 minutes, then turn pans around. Bake another 30 minutes, until a toothpick comes out clean. For Bundt cakes, initially bake 15 minutes, then turn pans around and bake another 20 minutes until toothpick comes out clean (check cakes after a total of 30 minutes, every oven is different.
Place on rack and cool for an hour before wrapping. If not eating within a couple of days, the bread can be frozen – it freezes beautifully.
Optional Chocolate Ganache Glaze
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips. Heat cream until it just simmers; remove from heat and whisk chips in until
glossy. Drizzle over cooled loaves.
Let cool, place in airtight container in refrigerator until an hour before serving. Both loaves and cakes can be frozen.