For an even richer flavor, consider using dark chocolate chips or chunks. If you don't have crème de cacao liqueur, you can substitute with coffee liqueur or even a tablespoon of strong brewed coffee or espresso. The roasted pumpkin can be prepared up to 2 days in advance and stored in the refrigerator.
Drunken Chocolate Pumpkin Bread
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PREP TIME15 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME2 hrs 5 mins
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SERVING10 People
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VIEWS0
Indulge in the captivating allure of our Drunken Chocolate Pumpkin Bread, a symphony of flavors where the warmth of pumpkin spice dances with the subtle intrigue of crème de cacao. Each slice offers a moist, rich texture, punctuated by bursts of melted chocolate – a true celebration of autumn's bounty.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol55 mg
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Fiber3 g
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Protein9 g
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Saturated Fat8 g
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Sodium530 mg
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Sugar36 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
02
Step
5 mins
In a large bowl, toss pumpkin cubes with olive oil and 1 teaspoon salt. Spread in a single layer on a baking sheet. (5 minutes)
03
Step
1 hrs
Roast for 30 minutes. Increase oven temperature to 425 degrees F (220 degrees C) and roast for another 30 minutes, or until pumpkin is fork-tender. (60 minutes)
04
Step
10 mins
Let pumpkin cool completely. Trim away any browned or tough edges, leaving only the soft, mashable flesh. Measure out 2 cups of mashed pumpkin, reserving the remainder for another use (such as soup or puree). (15 minutes)
05
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking dish. (5 minutes)
06
Step
5 mins
In a medium bowl, mash together the 2 cups of roasted pumpkin, sour cream, and crème de cacao liqueur using a potato masher or fork until relatively smooth. (5 minutes)
07
Step
10 mins
In a large bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer. Beat in the eggs one at a time, followed by the vanilla extract. Gradually beat in the pumpkin mixture until well combined. (10 minutes)
08
Step
10 mins
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chocolate chips. (10 minutes)
09
Step
50 mins
Pour batter into the prepared baking dish and spread evenly. (2 minutes)
10
StepBake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
11
StepLet cool in the pan for 15 minutes before slicing and serving. (15 minutes)
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