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Hello guys, I’m back with a bang! As I had promised earlier I’ve brought a delicious recipe with pumpkin. I know the word ‘pumpkin’ sets many of you off. But after taking a glance at this Chocolate glazed Pumpkin Bread you won’t even remember that feeling. Isn’t it gorgeous?
And what if I tell you this Pumpkin Bread has Ice-cream in it and also Chocolate Chips? Sounds irresistibly delicious, right? Yes it is. Indeed. You are reading perfectly fine, it is Chocolate glazed Pumpkin Ice-cream Bread with Chocolate Chips.
Don’t go with the myth which says every scrumptious dish comes with a hard work. This pumpkin bread needs only 4 basic ingredients and within an hour you will be amazed by the little work you did for this well risen soft chocolaty bread.
I’m the person who always goes for the vibrant looks. I adore the bright orange color of pumpkin but when it comes to the eating part I try hard not to make faces in front of others. Sometimes even I hunt for excuses to set it aside. So initially I was a bit doubtful regarding use of pumpkin in baking. But finally I made up my mind to start my baking season with my ‘beloved’ pumpkin. And this time I was determined to nail it positively.
I was also looking for a slow yet steady start with the bread baking; so I opted for an ice cream bread which I found sometimes back in the internet. I added my Homemade Pumpkin Puree with the ice cream and flour to start the pumpkin baking and dark chocolate chips to make the bread chocolaty. To give the bread an irresistible look I added chocolate ganache on the top with a simple decorative way.
Here is my easiest and yummiest Chocolate glazed Pumpkin Ice-cream Bread with Chocolate Chips recipe for you all.
Preparation Time: 10 mins
Cooking Time: 40 mins
Resting time: 10 mins
Total Time: 60 mins
Yield: 1 bread (8.5” x 4.5”)
Ingredients:
For the Bread:
Pumpkin Puree: 1 cup (Homemadeor store bought)
Pumpkin ice-cream (or vanilla): 2 cups (at room temperature)
Self-rising flour: 2 ½ cup + 1 tbsp + 1 tbsp (for coating + dusting) (See Tips)
Dark chocolate chips: ½ cup
Cinnamon powder: 1 tbsp (optional)
Nutmeg power: 1 tsp (optional)
Butter or margarine (unsalted): 1 tbsp (for greasing; optional)
For the Glaze:
Milk chocolate: ½ cup
White chocolate: 1/3 cup
Equipment:
Sieve
Large mixing bowl
Small mixing bowl
Pastry bag
8.5” x 4.5” loaf pan
Preparation:
You can use either homemade or canned Pumpkin Puree for this recipe but remember the Puree needs to be fresh and moist but definitely not watery or dry. The Pumpkin Puree and the Ice cream should be at room temperature. (See Tips)
Sift and sieve the flour in a large mixing bowl. Also sift the cinnamon and nutmeg powder, (if using any) and mix with the flour.
Take the chocolate chips in a small bowl and coat well in 1 tbsp of flour. It will save the chips from sinking during baking. (See Tips)
Dump the softened ice cream in the flour mixture and mix thoroughly. The mixture will be more like soft crumbles.
Add the pumpkin puree and mix well with a spatula until everything comes together. There should be no lumps of flour or ice cream at all.
Dust off the excess flour from the chocolate chips and mix the chips into the batter. The batter will be sticky and thick at this point.
Preheat the oven to 1800C and prepare the loaf pan by greasing with butter and dusting with flour. Tap off the excess flour.
Pour the batter into the pan and spread on the top evenly with the help of a spatula. Tap the pan on your kitchen counter few times to get rid of air bubbles from the batter (if present any). (See Tips)
Place the loaf pan in the middle rack of your preheated oven and bake for 30-40 mins or until a skewer comes out clean when inserted in the middle. (See Tips)
Once the bread is done, remove the pan from oven and place it on a wire rack to cool down a bit. After 5-10 mins or when the pan is cool enough to handle, invert the pan on the wire rack and carefully remove the bread from it. Allow the bread to cool completely before adding the chocolate glaze. (See Tips)
If you don’t prefer the chocolate glaze, your Pumpkin Ice-cream Bread with Chocolate Chips is done now.
In the mean while prepare the chocolate glaze, if you are chocolate lover like me. Chop the two types of chocolates roughly and place in two separate small glass bowls. Microwave the chocolate filled bowls for 30 secs and stir; microwave for another 10-15 secs and stir. By the time chocolate will melt completely. Quickly pour the melted white chocolate in a pastry bag and seal. (See Tips)
When the bread is cooled completely pour the milk chocolate glaze on the top and quickly spread evenly with a clean dry spatula.
Before the milk chocolate dries up, very quickly cut the tip of the white chocolate filled pastry bag off and spread the white chocolate on the top in ‘zigzag’ pattern and draw few rapid perpendicular lines with a toothpick through the chocolate glaze to form a pattern.
Now allow the chocolate to set completely. Cut thin slices with a very sharp knife and serve with some steaming hot coffee at room temperature. (See Tips)
This bread tastes best when served fresh but can be stored in air tight container. Bread will taste good if stored in refrigerator for 2-3 days.
Recipe is adapted from http://www.tasteofhome.com/recipes/ice-cream-bread
Tips:
1. If you don’t have self-rising flour, make your own by mixing the following ingredients together for 1 cup self-rising flour: 1 cup all-purpose flour, 1¼ tsp baking powder, ¼ tsp baking soda and ½ tsp salt.
2. If you are using homemade Pumpkin Puree make sure you properly sieve and discard the excess water from the puree.
3. The flour coating on the chocolate chips will help to hold the their position in the batter while baking. Otherwise the chocolate chips will sink to the bottom of the pan.
4. Tapping the baking pan with mixture will help to release air bubbles from inside the batter, if any forms. And the batter will be spread evenly on the pan.
5. Keep checking after initial time specified. It may take 10-15 mins more depending on your oven. Mine took exact 40 mins.
6. Sometimes top of the cake gets the perfect brown color but inside still remains jiggy. Don’t worry about it. Cover the top with a heavy duty foil and continue baking for 10-15 mins more. This will prevent the top from over baking or burning while inside of the cake will continue to bake.
7. Don’t touch or try to cut the cake while it is hot. It is damn fragile now. Allow it to cool. Once it is cooled it will be firm.
8. Chocolate takes few mins to harden up again. The time will vary depending on the climate of your city. So be careful to keep the chocolate warm.
9. Dip the knife in hot water before slicing the bread; it will help you to cut the chocolate neatly without breaking them in parts.
Voila!! Enjoy the heavenly experience!
I’m sharing this recipe with http://www.livingthehealthierlife.com/its-the-weekend-link-party/
Sharing this recipe with http://buttercream-bakehouse.com/2013/11/hot-chocolate-party.html
I’m sending this to http://www.nibblesbynic.com/2013/11/18/munching-monday-15/
Sending this to http://www.thatsmyhome.com/articles/talking-tuesday-fence/
Sharing this recipe with http://buttercream-bakehouse.com/2013/11/hot-chocolate-party.html
I’m sending this to http://www.nibblesbynic.com/2013/11/18/munching-monday-15/
Sending this to http://www.thatsmyhome.com/articles/talking-tuesday-fence/
Such a pretty cake and that frosting is so pretty 🙂 love those props too in the background
What a wonderful tea set you have. And the pumpkin bread looks amazing…
wow that an fabulous bread and lovely decor with the frosting 🙂 very cute props !!
Fabulous step, Rimli. I like cake topping. Beautiful click dear.
Love this, thanks for sharing at Talking Tuesday Over the Fence