PUMPKIN PIE TRUFFLES: Thanksgiving

If you read this blog, it shouldn't come as a surprise that I love Truffles. Since Thanksgiving is coming up, I thought I'd post some recipes for Pumpkin Pie Truffles aka Pumpkin Spice Truffles. Luckily you have the choice of buying or making them. They're easy to make, but I am also quite fond of See's Candies Pumpkin Pie Truffles. Other premium Pumpkin Truffles are delicate with a combination of burnt caramel (Socola Chocolates Pumpkin Burnt Caramel Chocolate Truffles) or smooth 'unrobed' Pumpkin Spice Milk Chocolate Truffles from Neo Cocoa (may not be available this season). Check out your local chocolatier for seasonal Pumpkin Truffles or scroll down for some favorites at the end of this post. Get your order in quickly, though, before they run out.

***

I always have 'natural' pumpkin in the cupboard. Besides using it for pies, truffles and cakes, it's great for doggie upset stomachs. I also have Libby's pumpkin puree because I grew up with it, and sometimes it's just what I want. I'm not much for making my own pumpkin puree, but don't let me stop you.

Truffles are simple to make. The first recipe is from FoodNetwork for Easy Pumpkin Truffles. They are just that--easy and delicious. The second recipe for Pumpkin Cheesecake Truffles is adapted from a recipe from Kraft. And, in case you want to experiment, I've added links to other Pumpkin Truffle and Pumpkin Pie Truffle recipes.

1. Easy Pumpkin Spice Truffles

Ingredients
1 cup pumpkin puree
1/4 cup brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground gloves
2 cups cream
1 pound dark chocolate, finely chopped
1 ounce unsalted butter, room temperature
1/4 cup Grand Marnier

See's Pumpkin Pie Truffles

6 ounces melted dark chocolate
3 ounces cocoa powder

Directions
In medium saucepan over low heat, combine pumpkin, brown sugar, and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside.
In medium saucepan over high heat, add cream. When cream boils, take off heat.
In heatproof medium bowl, add chocolate and hot cream. Let mixture sit for minute, then slowly begin to stir, starting in center of bowl and working outwards.
Once chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine.
Add butter (and liqueur, if using) and whisk.

Cover tightly with plastic wrap and refrigerate until chilled.
On parchment-lined cookie sheet, scoop mixture into small balls using melon baller.
Place in refrigerator for 1 hour, or until chilled.
Remove truffles from refrigerator and dip each in melted chocolate.
Roll in cocoa powder and serve. 

2. Pumpkin Cheesecake Truffles

Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup graham cracker crumbs
1/4 cup powdered sugar
1 tsp pumpkin pie spice, divided
8 ounces Bittersweet Chocolate, chopped

Directions
Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, and 3/4 tsp. pumpkin pie spice; mix well.
Scoop cream cheese mixture into 22 (1-inch) balls, using about 1 Tbsp cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
Melt chocolate. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining pumpkin pie spice.
Refrigerate 1 hour or until firm.

Other fun Pumpkin Truffle Recipes to check out:

Pumpkin Pie Truffles from Cake, Batter, and Bowl: Robed in orange white chocolate with insides of dark chocolate pumpkin ganache. Love the walnut half as a pumpkin stem.

Pumpkin Cream Cheese Truffles from The Yummy Mummy: White chocolate, gingersnaps, cream cheese and more. What's not to love?

Pumpkin Pie Truffles from Shugarysweets: Pumpkin-y centers robed in white chocolate.

Pumpkin Truffles from Cara's Cravings. Yum!

Pumpkin Spice Truffles from Elizabeth LaBau at about.com (these look like little pumpkins!)

Pumpkin Pie Oreo Truffles from WillBakefor Books

No time to make Truffles? Try these fabulous Pumpkin Truffles:

Socola: Pumpkin Burnt Caramel Chocolate Truffles: A rich blend of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy.

Neo Cocoa: Pumpkin Spice Milk Chocolate Truffles. Infused with classic blend of spices traditionally used in making pumpkin pie. I love these smooth ganache shell-less truffles.

Coco Delice Pumpkin Spice Chocolates: Made with a ganache of white chocolate, pumpkin puree, and seasonal spices, enrobed in dark chocolate.

Godiva: Pumpkin Patch Truffles filled with creamy pumpkin-spice ganache and enrobed in milk chocolate.

See's Pumpkin Pie Truffles: Sweet spicy flavors of cinnamon and allspice combine with the rich mellowness of real pumpkin in these one-of-a-kind Truffles. Enrobed in See's traditional milk chocolate.

Delysia Fall Truffle Collection.

What's your favorite?

Pumpkin Spice Chocolate Chip Quick Bread: Pumpkin Spice Day!

October 1 is National Pumpkin Spice Day. Pumpkin Spice is definitely a flavor associated with Fall, and sometimes overused, but this Chocolate Chip Pumpkin Spice Quick Bread is an easy and great way to celebrate the day--and the season! Pumpkin spice (sometimes called pumpkin pie spice) is available in the market, but you can also make your own (scroll down for recipe). If you do make your own, remember to use the freshest spices to create your Pumpkin Spice.

The following recipe for Pumpkin Spice Quick Bread Chocolate Chip is from the Land O Lakes website. Want to 'spice' up the look of this pumpkin quick bread? Use a NordicWare Pumpkin Loaf Pan.

Pumpkin Spice Chocolate Chip Quick Bread

Ingredients
1 3/4 cups all-purpose flour
1 cup mashed cooked pumpkin (or 1 cup canned pumpkin)
3/4 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
2 large Eggs
2 teaspoons pumpkin spice**
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cups mini semi-sweet chocolate chips

Directions
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Stir in chocolate chips so evenly distributed.
Spoon batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.

**Make your own Pumpkin Spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

PUMPKIN CHOCOLATE CHIP SCONES: National Pumpkin Day!

I love scones, and they're so easy to make, and these Pumpkin Chocolate Chip Scones are perfect for National Pumpkin Day and this Fall Weekend. Mix up a batch today! 

Tip: Do not overwork the dough! Use frozen butter!

PUMPKIN CHOCOLATE CHIP SCONES

Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup salted butter frozen (frozen butter is key to a good scone!)
1/2 cup canned pumpkin (plain- not pumpkin pie)
1 egg
1 cup mini chocolate chips
Coarse sugar

Directions
Line baking sheet with parchment paper and set aside.

Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in bowl.
Add cold butter to flour mixture and combine with pastry cutter, two knives, or stand mixer with paddle attachment on low speed until mixture resembles coarse meal.
In bowl whisk together egg and pumpkin puree.
Add wet ingredients to flour and butter mixture and stir with rubber spatula until just combined. Be careful to not over mix!
Carefully fold in mini chocolate chips.
On floured surface, shape dough into disk about 3/4 inch thick.
Place dough on prepared pan and slice dough (like a pizza to create 8 scones)
Sprinkle with coarse sugar.
Put baking sheet in freezer for 30 minutes.
Preheat oven to 400 degrees F.
When scones are chilled, bake for 14-16 minutes until very light golden brown.
Serve warm with clotted cream!

CHOCOLATE PUMPKIN CAKE with CHOCOLATE PUMPKIN GANACHE: Perfect for Fall!

I love chocolate sites: to buy chocolate, to learn about chocolate, and for recipes. Chuao Chocolatier is one of my favorite chocolate companies. I particularly like their specialty bars, so I was pleased to see this recipe on their site for Chocolate Pumpkin Cake with Chocolate Pumpkin Ganache. This cake really spices up the fall dessert table! The best part: There are pumpkin spice s'mores bars in the pumpkin spice cake. Yum. The original recipe calls for a salty-sweet, spiced pumpkin milk chocolate drizzle. That does take it over the top, but you can leave it off, as I have. Still, I'm including the recipe in case you want to take this cake up a notch. What's great about this recipe is that it's so easy! Except for the Pumpkin Spice S'mores bars, you probably have everything in your pantry. This recipe on Chuao is by Ashley Schuering at www.confessionsofagroceryaddict.com

CHOCOLATE PUMPKIN CAKE WITH CHOCOLATE PUMPKIN GANACHE

Ingredients

4 Chuao Chocolatier Pumpkin Spice S’mores Bars, divided - peel the pumpkin spice marshmallows off the bars to mix into the chocolate pumpkin cake batter. the remaining bars should be divided and chopped into small, chocolate chip-sized pieces. you’ll need 2 each for the cake and the pumpkin ganache.

3 Cups all-purpose flour - basic white flour is perfect for bundt cakes. feel free to replace up to one cup with whole wheat flour or graham flour for a nuttier flavor.

4.5 Teaspoons pumpkin pie spices.

1.5 Teaspoons baking soda + 0.5 teaspoon baking powder - for leavening.

1 Teaspoon kosher salt - a touch of salt helps awaken the chocolate and pumpkin flavors. Sustitute fine sea salt, if that's what you have.

1 Cup neutral oil - heart-healthy avocado oil or canola oil?

2.5 Cups granulated sugar - white sugar’s neutral sweetness is best for the full flavors of this pumpkin spice chocolate.  You can also use an equal amount of granulated cane sugar, caster sugar, or superfine sugar.

3 Llarge eggs, room temperature - for binding the cake batter and adding moisture.

1 teaspoon vanilla extract - for aromatic warmth. you can use an equal amount of vanilla paste or powder instead.

1 15-oz Can pumpkin purée - make sure you’re grabbing 100% real pumpkin, not canned pumpkin pie mix.

2/3 Cup heavy cream - at a minimum 36% milk fat, heavy cream offers the best mouthfeel for ganache. you’re welcome to use slightly lighter whipping cream, full-fat canned coconut milk, or vegan whipping cream if you prefer.

Cake Directions

1. Prep: Preheat the oven to 350ºf. spray a 10-12-cup bundt cake pan with floured nonstick spray.
step 

2. Dry ingredients: Add 3 cups flour, 4.5 teaspoons pumpkin spice, 1.5 teaspoons baking soda, 1 teaspoon kosher salt, and 0.5 teaspoon baking powder to a medium mixing bowl and whisk to combine. 

3. Wet Ingredients: Add 1 cup oil and 2.5 cups sugar to a large mixing bowl, using an electric mixer to combine. add 3 eggs (one at a time) beating well after each addition. Add 1 teaspoon of vanilla and 1 15-oz can of pumpkin purée to the bowl and beat to combine.

4. Incorporate: Slowly add the dry ingredients to the wet ingredients, working in about 3 additions. Beat until the batter is free from any pockets of the dry mixture, but be careful not to over-mix. 

5. Fold in the pumpkin spice marshmallows from all 4 chocolate bars, as well as the chopped pieces of 2 chocolate bars.

6. Bake: Pour the pumpkin chocolate chip cake batter into the prepared pan. rap the pan firmly against the countertop to remove any air bubbles. Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean of any batter. (you may get some gooey marshmallow or melty chocolate depending where you poke.)

7. Make ganache. While the chocolate chip pumpkin bundt cake bakes, heat ⅔ cup cream in a small saucepan over medium heat. as soon as it reaches a soft boil, remove the pan from heat and pour it over the pieces from the remaining two chocolate bars in a small mixing bowl. Let stand for 5 minutes to melt, then whisk together until mostly smooth. (the graham pieces will give it some texture.) Set aside to cool.

8. Cool the cake in the bundt pan for about 10 minutes, then invert onto a wire rack to finish cooling. 

Drizzle Directions 

1. Once the cake is cooled and the ganache has thickened but is still pourable, spoon the ganache over the top, gently coaxing it to drizzle down the sides. work slowly. You may need to apply the ganache in a few coats, as it will drip off if you work too quickly.

2. Chill. Allow the ganache to cool off and set up at room temperature for about an hour or two before serving. Once firm, slice, serve, and enjoy!

Tips (these are great tips for lots of cakes!) Thanks, Ashley & Chuao

Grease your bundt pan well, making sure to get into every nook and cranny. if you don’t have baking spray with flour, use butter or oil to grease the pan, then sprinkle in a few spoonfuls of flour. Rotate the pan around, ensuring you can see every spot is covered—you don’t want the chocolate pumpkin bundt cake to break apart when you flip the pan!

Room-temperature eggs will mix into your batter more easily. Let them set out for about 30 minutes before you start baking

Don’t overmix the batter. as soon as the dry ingredients are incorporated, stop. Use a wooden spoon or silicone spatula to fold in the chocolate to prevent overmixing, which can cause the cake to become tough.

Let the cake and ganache cool till they’re barely warm before adding the chocolate glaze. You can also freeze the cake for about 20 minutes before starting the process. The cold will help the ganache to solidify without so much dripping off!

Place the wire rack over a parchment-lined surface to collect the ganache as it drips off the cake. As each layer sets, scrape the drippings into a bowl, warm slightly as needed to reach a spoonable consistency, and add another layer. any extra ganache leftover at the end will be delicious over ice cream or as an added drizzle during serving!

FLOURLESS CHOCOLATE TORTE WITH PUMPKIN SPICE CARAMEL SAUCE: Thanksgiving

Still looking for the perfect dessert for Thanksgiving. This recipe from Ghirardelli is perfect. It's delicious and easy. 

Flourless Chocolate Torte with Pumpkin Spice Caramel Sauce

Ingredients

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips 

3/4 cup Sugar, granulated 

1/4 teaspoon Espresso powder 

1/4 teaspoon Salt 

1/2 cup Butter, unsalted 

1/2 cup Ghirardelli 100% ground cocoa powder, unsweetened 

3 Eggs, large, beaten 

1/2 teaspoon Vanilla extract 

1 Bottle Ghirardelli Caramel Sauce 

1/2 teaspoon Pumpkin pie spice 

DIRECTIONS 

TORTE: 

Pre-heat oven to 375 degrees F. Grease, and line with parchment, a 9-inch spring form pan. Place foil under baking pan then press up the sides to seal the bottom edges. This ensure no leaks. 

In a large heat proof bowl, melt chocolate and butter in microwave in 30 second increments until whisked smooth. Whisk in espresso powder. Whisk in sugar and salt until combined. Add vanilla and eggs, whisk until thoroughly combined. Fold in sifted cocoa powder until mixture is homogeneous. 

Pour batter into prepared pan. 

Bake 25 minutes until crust starts to form. 

Remove from oven, let sit for 10 minutes. 

Loosen the edges gently, then unclip the pan to remove the sides. 

Invert on plate, remove the parchment, and then flip again onto serving platter. Let sit another 10 minutes. 

Can be served warm, room temperature, or prepared the day before. Store covered at room temperature. 

CARAMEL: 

In a microwave safe bowl, heat Ghirardelli caramel. Whisk in spice. Drizzle generously over each torte slice.

PUMPKIN CHOCOLATE CHIP PECAN BISCOTTI: Guest Post by Sarah Husmann aka Sarah RH

I’m Sarah (Husmann), and I am an amateur baker, bread maker, mixologist, and chef. I also LOVE books, cats, and trash tv. Janet and I became friends through our love of books. 

I always loved cooking with my mom, but I never really did any serious baking--until last year. With the holidays fast approaching, I was looking for new recipes to try. I’ve always wanted to make Biscotti, but I thought they would be too complicated. They're so delicious! So this year I decided to try. And, I was pleasantly surprised by how very easy they are to make.

The recipe for Pumpkin Pecan Biscotti (Barley & Sage) that I used calls for browned butter, and I have to say who DOESN’T love browned butter? Browned butter is easy to make, and I loved how it enhanced the taste of the biscotti.

The only adjustments I made to this recipe for Pumpkin Pecan Biscotti was adding 1 cup of semi sweet chocolate chips and using melted semi-sweet chocolate instead of white chocolate for drizzling on or dipping the biscotti.

PUMPKIN CHOCOLATE CHIP PECAN BISCOTTI

Ingredients

Biscotti
1/2 cup unsalted brown butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1/4 cup pumpkin puree
2 1/4 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice (you can always make your own!)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup chopped pecans optional

Topping
4 ounces semi sweet chocolate melted (original recipe uses white chocolate)
chopped pecans

Directions

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the softened brown butter, sugar, and brown sugar until smooth.

Add in the egg and vanilla extract and beat until combined. Then beat in the pumpkin puree.

Add in the flour, pumpkin spice, baking powder, and salt and mix until fully incorporated.

Then stir in the chopped pecans if desired. The dough should be sticky.

Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.

Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes.

Reduce the oven temperature to 325°F.

Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.

Return the pumpkin biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.

Remove from the oven and transfer to a wire rack to cool to room temperature.

Dip or drizzle the pumpkin biscotti in the melted semi sweet chocolate (or white chocolate) and sprinkle with chopped pecans.

Let the chocolate fully harden before storing.

Notes
Store biscotti in an airtight container at room temperature for up to 2 weeks.

To make brown butter:
Melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable.
 

Cartoon of the Day: Pumpkin Spice

 

PUMPKIN SPICE CHOCOLATE CHIP QUICK BREAD: Pumpkin Spice Day!

October 1 is National Pumpkin Spice Day. Pumpkin Spice is definitely a flavor associated with Fall, and sometimes overused, but this Chocolate Chip Pumpkin Spice Quick Bread is an easy and great way to celebrate the day--and the season! Pumpkin spice (sometimes called pumpkin pie spice) is available in the market, but you can also make your own (scroll down for recipe). If you do make your own, remember to use the freshest spices to create your Pumpkin Spice.

The following recipe for Pumpkin Spice Quick Bread Chocolate Chip is from the Land O Lakes website. Want to 'spice' up the look of this pumpkin quick bread? Use a NordicWare Pumpkin Loaf Pan.

Pumpkin Spice Chocolate Chip Quick Bread

Ingredients
1 3/4 cups all-purpose flour
1 cup mashed cooked pumpkin (or 1 cup canned pumpkin)
3/4 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
2 large Eggs
2 teaspoons pumpkin spice**
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cups mini semi-sweet chocolate chips

Directions
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Stir in chocolate chips so evenly distributed.
Spoon batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.

**Make your own Pumpkin Spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

DIY Pumpkin Spice: For all your Fall Baking Needs

I meant to post this yesterday for Pumpkin Day! For many, the Fall Baking Season means Pumpkin Spice. I've already posted several Pumpkin Spice recipes this season, but here's an easy recipe for DIY Pumpkin Spice recipe from BuzzFeed. Remember to use ground spices, and, as always, the fresher the better. So if your spices have been in your pantry for over a year, toss them and buy new. FYI: Pumpkin Spice is sometimes called Pumpkin Pie Spice in recipes.

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

PUMPKIN SPICE CHOCOLATE CHIP QUICK BREAD

PUMPKIN CHEESECAKE BAKED IN A CHOCOLATE COOKIE CRUST

CARTOON OF THE DAY: PUMPKIN SPICE

PUMPKIN SPICE CHOCOLATE CHIP COOKIES: Homemade Cookie Day & Pumpkin Spice Day

October is my favorite month. I love pumpkins, Halloween, and the turning leaves. Today is both National Homemade Cookies Day and National Pumpkin Spice Day. So here's the perfect recipe to celebrate the day: Pumpkin Spice Chocolate Chip Cookies! October is all about Pumpkin Spice, so feel free to make these cookies all month long! You can make your own pumpkin spice, or just use pumpkin pie spice. As I always say, you can't have too many Chocolate Chip Cookie recipes. And, in case you think Pumpkin Spice is new, scroll down to see more retro Pumpkin Pie Spice containers.

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

Ingredients

2 1/2 cups all-purpose flour 

1 1/2 teaspoons pumpkin pie spice 

1/2 teaspoon baking soda 

1/2 teaspoon baking powder 

1/2 teaspoon salt 

2 sticks cooled melted butter 

2 eggs 

3/4 cup granulated sugar 

3/4 cup brown sugar 

1 teaspoon pure vanilla 

1 1/2 cups chocolate chips 

Directions

 

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. 

Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl. 

Whisk melted butter, eggs, granulated sugar, brown sugar, and vanilla in second large bowl. 

Add flour mixture and stir to combine with a wooden spoon. 

Fold in the chocolate chips.

Scoop dough onto the parchment-lined baking sheets and bake until golden, 16 to 18 minutes.

PUMPKIN SPICE CHOCOLATE CHIP QUICK BREAD

Today is National Pumpkin Spice Day. Pumpkin Spice is definitely a flavor associated with Fall, and sometimes overused, but this Chocolate Chip Pumpkin Spice Quick Bread is an easy and great way to celebrate the day--and the season! Pumpkin spice (sometimes called pumpkin pie spice) is available in the market, but you can also make your own (scroll down for recipe). If you do make your own, remember to use the freshest spices to create your Pumpkin Spice.

The following recipe for Pumpkin Spice Quick Bread Chocolate Chip is from the Land O Lakes website. Want to 'spice' up the look of this pumpkin quick bread? Use a NordicWare Pumpkin Loaf Pan.

Pumpkin Spice Chocolate Chip Quick Bread

Ingredients
1 3/4 cups all-purpose flour
1 cup mashed cooked pumpkin (or 1 cup canned pumpkin)
3/4 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
2 large Eggs
2 teaspoons pumpkin spice**
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cups mini semi-sweet chocolate chips

Directions
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Stir in chocolate chips so evenly distributed.
Spoon batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.

**Make your own Pumpkin Spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

CHOCOLATE CHIP PUMPKIN SPICE QUICK BREAD: National Pumpkin Spice Day

Yesterday was National Pumpkin Spice Day. Pumpkin Spice is definitely a flavor associated with Fall, and sometimes overused, but this Chocolate Chip Pumpkin Spice Quick Bread is an easy and great way to celebrate the day--and the season! Pumpkin spice (sometimes called pumpkin pie spice) is available in the market, but you can also make your own (scroll down for recipe). If you do, remember to use the freshest spices to create your Pumpkin Spice.

The following recipe for Chocolate Chip Pumpkin Spice Quick Bread is from the Land O Lakes website. Want to 'spice' up the look of this pumpkin quick bread? Use a NordicWare Pumpkin Loaf Pan.

Chocolate Chip Pumpkin Spice Quick Bread

Ingredients
1 3/4 cups all-purpose flour
1 cup mashed cooked pumpkin (or 1 cup canned pumpkin)
3/4 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
2 large Eggs
2 teaspoons pumpkin spice**
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cups mini semi-sweet chocolate chips

Directions
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Stir in chocolate chips so evenly distributed.
Spoon batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.

**Make your own Pumpkin Spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

CHOCOLATE CHIP PUMPKIN SPICE QUICK BREAD: Pumpkin Spice Day

Pumpkin Spice is definitely a flavor associated with Fall. One can't seem to go anywhere without seeing pumpkin spice coffee, cakes, breads, candy, and more. This Chocolate Chip Pumpkin Spice Quick Bread is an easy and great way to celebrate the season! Pumpkin spice (sometimes called pumpkin pie spice) is available in the market, but you can also make your own (scroll down for recipe). If you do, remember to use the freshest spices to create your Pumpkin Spice.

The following recipe for Chocolate Chip Pumpkin Spice Quick Bread is from the Land O Lakes website. Want to 'spice' up your presentation? Use a NordicWare Pumpkin Loaf Pan.

Chocolate Chip Pumpkin Spice Quick Bread

Ingredients
1 3/4 cups all-purpose flour
1 cup mashed cooked pumpkin (or 1 cup canned pumpkin)
3/4 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
2 large Eggs
2 teaspoons pumpkin spice**
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cups mini semi-sweet chocolate chips

Directions
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Stir in chocolate chips so evenly distributed.
Spoon batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.

**Make your own Pumpkin Spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

CHOCOLATE CHIP PUMPKIN SPICE QUICK BREAD: National Pumpkin Spice Day

Today is National Pumpkin Spice Day. Pumpkin Spice is definitely a flavor associated with Fall and pumpkin pies and quick breads. This Chocolate Chip Pumpkin Spice Quick Bread is an easy and great way to celebrate the day--and the season! Pumpkin spice (sometimes called pumpkin pie spice) is available in the market, but you can also make your own (scroll down for recipe). If you do, remember to use the freshest spices to create your Pumpkin Spice.

The following recipe for Chocolate Chip Pumpkin Spice Quick Bread is from the Land O Lakes website. Want to 'spice' up your presentation? Use a NordicWare Pumpkin Loaf Pan.

Chocolate Chip Pumpkin Spice Quick Bread

Ingredients
1 3/4 cups all-purpose flour
1 cup mashed cooked pumpkin (or 1 cup canned pumpkin)
3/4 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
2 large Eggs
2 teaspoons pumpkin spice**
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cups mini semi-sweet chocolate chips

Directions
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Stir in chocolate chips so evenly distributed.
Spoon batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.

**Make your own Pumpkin Spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves