Welcome to Friday Feast, my friends! First, my apologies for being absent from the Tavern last Friday. Rorik's (second book in the Wolves of Clan Sutherland series) story took me deep into the writing cave, and I spent days (and countless hours) finishing the tale. As always, I wept tears of joy and sorrow at the ending. Enough said about the wolf! More to follow in the spring newsletter.
Did you think you had traveled at warp speed to October? Teehehe... Though there is pumpkin in this bread, you're tasting the delicious chocolate. Pumpkin is one I add to many of my treats and savory dishes, too. It adds a unique richness to any recipe.
Until next Friday, happy baking!
Skål (Cheers in old Norse)
Chocolate Pumpkin Bread
1⅓ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 stick salted butter
½ cup white sugar
¼ cup brown sugar
1 cup canned pumpkin
½ cup dark chocolate morsels
¼ cup milk
Preheat oven to 350 degrees.
Grease & flour a 9x5 inch loaf pan.
Combine sifted flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
Cream butter and sugars together until fluffy.
Stir eggs, pumpkin, and milk into sugar mixture.
Add pumpkin mixture and chocolate chips to flour mixture. Stir just until combined.
Spread into prepared pan (the batter will be very thick).
Bake 45-50 minutes, or until a toothpick comes out clean.