Ahh, it’s October. What should be starting to feel like fall. Leaves falling, crisp air…
Well, it’s actually about 100 degrees here, but I personally am rebelling by acting like it’s fall. I made pumpkin bars last weekend and this bread last night.
This week’s Tuesdays With Dorie is for Cranberry Walnut Pumpkin loaf or some such nonsense. If you’re new here you should know I don’t do dried fruit or nuts very often. Especially in bread. I thought this was going to be a quick bread (non-rising), but it is a yeasted bread.
This recipe is somewhat time consuming- it requires chilling in the refrigerator overnight. Pumpkin puree and some sugar make it slightly sweet, but really only slightly.
Instead of the nuts and fruit, I rolled mine out, spread it with melted butter, and then sprinkled it with brown sugar and cinnamon. I then sprinkled some chocolate chips over the cinnamon sugar and rolled it up.
The bread is moist and chewy- I really liked the texture and my additions made it more dessert-y. I think this would be great toasted or even made into French toast the next day.
Rebecca at This Bountiful Backyard has the recipe!
8 thoughts on “Pumpkin Cinnamon Chocolate Loaf”
Love what you did–it looks wonderful!
What great tweaks, Jodie! It looks amazing!
yum- love your take on the bread
Oh that is such a good idea! It looks delicious!
And also, the pumpkin bars look amazing!
Such a great idea to roll up the bread! Extra cinnamon and chocolate are great add-ons to the recipe.
Brown sugar and cinnamon sounds so good!
Wow, I think you have the yummiest filling!