MAPLE PUMPKIN BREADfeatured

I joke a lot that my three favorite food groups are sugar, breads and sugared breads and I’m always super confused when I can’t find those three categories on the food pyramid. Shocking. But seriously, sweet breads are usually really easy to make and usually dang good. So in my book, they are a big win. Thumbs up and high fives all around.

This also tastes awesome first thing in the morning. Maybe not a breakfast of champions, but come on, every champion needs a day off once in awhile.

You can leave out the chocolate chips if you like and it will still be fan-freaking-tastic.

Recipe: Maple Pumpkin Bread  |  Soundtrack: Eliza Doolittle

INGREDIENTS:

• BREAD
• 3 1/4 Cups Flour
• 3 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp Allspice
• 1/4 tsp Ginger
• 2 tsp Baking Soda
• 2 tsp Salt
• 1 15 oz Can of Pumpkin Puree
• 1 Cup Vegetable Oil
• 3 Cups Sugar
• 4 Large Eggs
• 1 tsp Vanilla
• 2/3 Room Temp Water
• 3  Heaping Cups Chocolate Chips (I use whatever I have on hand, usually semi sweet but sometimes I’ll mix in some milk or dark chocolate chips. It’s all fine.
• MAPLE FROSTING
• 6 Tbsp Butter
• 1 Cup Brown Sugar
• 6 Tbsp Milk
• 2-2 1/2 Cups Powdered Sugar

Directions:
Preheat oven to 350°. Butter two 9-inch bread pans, dust them with flour, and dump out the excess flour.

In a large bowl mix together the flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt.

In another large bowl, combine the pumpkin and oil until combined. Add the sugar and mix again. Whisk the eggs into the batter one and a time. Add in the vanilla. Add in the water and mix until combined. Fold in the chocolate chips with a spatula.

Fold the dry ingredients into the pumpkin mixture being careful not to overmix.

Pour the batter into the two pans, dividing it evenly. Knock the pans on the counter to make sure the batter is even and all air bubbles are released. Using a spatula or wooden spoon, smooth out the tops.

Bake for 1 hour & 15 minutes to 1 hour and 30 minutes or until a toothpick or knife inserted into the center comes out clean. Rotate the pans halfway through the baking process.

Transfer the pans to a wire rack and cool for 20 minutes. Turn the pans over, gently knock the bottoms to help release the bread from the pan.

While the bread is cooling make the frosting by melting the butter, brown sugar and milk on the stove. Boil for 2 minutes and remove from the heat. Add in powdered sugar. Feel free to add more powdered if needed to make it the consistency where it’s thin enough to drizzle, but still thick enough not to completely run off the bread.

After bread is removed from the pans, using a fork or a knife, drizzle the frosting generously over the bread.

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