Cocao Nib Pumpkin Bread

• Produce

  • 1/2 tsp Ginger
  • 1 15 oz. can Pumpkin puree, organic

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 oz Cream cheese

• Other

  • ½ cup cocao nibs

Found on parsnipsandpastries.com

Description

Ingredients

• ½ cup oil
• 1 15 oz. can organic pumpkin puree
• 1 + ¾ cups all-purpose flour
• 2 eggs
• ½ cup sugar
• ¾ cup brown sugar
• 1 teaspoon baking soda
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1½ teaspoons cinnamon
• ½ teaspoon salt
• ½ teaspoon ginger
• ½ cup cocao nibs
• 2 tablespoons unsalted butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 tablespoon maple syrup
• ½ to ¾ cups powdered sugar (to taste)
• ¼ teaspoon vanilla extract

Directions

• Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray (or butter and flour the pan), set aside.
• Combine all of your dry ingredients (flour, baking soda, cinnamon, nutmeg, ginger, salt, and cloves) in a large bowl and whisk well.
• In another bowl, whisk the oil, eggs, and both the sugars. Whisk in the pumpkin. Whisk the dry ingredients into the wet mixture in 3 additions. Combine well but do not overmix (a few lumps are okay). Fold in the cocao nibs.
• Pour the mixture into the loaf pan and bake for 50-60 minutes, until a tester inserted into the center of the cake comes out clean. If the top of your bread is browning too quickly, you can loosely cover the bread with aluminum foil half-way through baking. Let cool completely before unmolding or frosting.
• Beat the cream cheese and butter with the sugar until smooth. Add in the maple syrup and vanilla. Frost the cooled pumpkin bread and top with cocao nibs.