I made the
Chocolate Pumpkin Loaf from The Post Punk Kitchen for a brunch recently. It was delicious. It's full of chocolate chips, pumpkin and just enough spice.
I made a few changes to the recipe. I melted 3 oz of dark chocolate in stead of using cocoa powder and used a mix of spelt and whole wheat flour. I was trying to clear some stuff out of our pantry, and since spelt and whole wheat tend to soak up more water than all purpose I think the melted chocolate worked. And, really, no one will complain that the bread is "too moist" or "too chocolatey."
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| Pumpkin, because fall is here |
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| The boiling water trick works like a charm |
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| Big mess! |
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| Final product (the loaf pan is from Crate and Barrel, orange because it's fall) |
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