Pumpkin-chocolate loaf

This recipe appeared in the Kansas City Star, November 23, 2008. Monday I baked a loaf and it was so yummmy. Hubby and boy wonder loved it also and fought over the last piece.

As I was typing the recipe out, I noticed I screwed up when I made it. I put a WHOLE 15 ounce can of pumpkin in it. This may be why it took over an hour to bake and was still VERY VERY moist, to the point where when I sliced it, it would fall apart. Although I had no trouble when removing the loaf from the pan, it remained one piece. When I make this again, I will plan on making two loaves and just split the 15 ounce can in half. If you only want to make one loaf, split the can in half and freeze the other half for later use. I hope the loaf is as moist using only the half a can as it was using a whole can.


1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon pumpkin pie spice (recipe to make your own)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, cut into pieces

Preheat oven to 350 degrees. Grease and flour a 9 by 5 by 3 inch nonstick loaf pan.

In a medium mixing bowl combine and whisk together the first 5 ingredients.

In a large bowl, with an electric mixer, beat butter until creamy. Add sugar and continue beating until light and fluffy. Add the eggs one at a time and beat until well blended. Add pumpkin puree and vanilla, then add the flour mixture beating just until well blended.

Heat the chocolate in a glass bowl in the microwave for 1 - 2 minutes, until completely melted and smooth.

Spoon half the batter into the loaf pan. Spoon half of the melted chocolate on top of the batter and swirl into the batter with a wooden skewer. Repeat with remaining batter and chocolate, making sure to swirl the chocolate into the batter well.

Bake the loaf about 1 hour, or until a metal skewer inserted in the center comes out clean. Let the loaf cool for 15 minutes on a wire rack. To remove from pan, run a knife around the edges and invert onto the rack. Serve warm or at room temperature, cut into slices.

Saturday Cake Mix Special-Pumpkin Spice Cake

1 (2 layer size) yellow cake mix
1 (4 serving size) jello vanilla flavor instant pudding
1 cup mashed cooked fresh pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 tablespoon pumpkin pie spice

Preheat oven to 350 degrees.
Beat first 7 ingredients on low until moistened. Beat on medium for 4 minutes.
Pour into greased and floured 13x9 baking pan.
Bake 32-35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.

Frost with cream cheese frosting. Sprinkle top with peacans.
Store cake in refrigerator.

Cream Cheese Frosting
8 oz softened cream cheese
2/3 cup softened butter
2 tablespoons bourbon or milk
8 cups of powdered sugar

Beat on medium for 30 seconds the cream cheese and butter. Add bourbon/milk, beat until combined. Beat in powdered sugar, 1/2 cup at a time until smooth and good spreading consistency.

Saturday Cake Mix Special-Autumn's Pumpkin Delight

Autumn’s Pumpkin Delight Desert

Crust:
1 yellow cake mix (reserve 1 c. for topping)
1 stick butter, softened
1 egg
Mix together above ingredients and press into 9"x13" greased pan.

Filling:
2 eggs, beaten
Libby's pumpkin pie mix (lg. can)
2/3 c. evaporated milk
Mix beaten eggs with pie mix and milk. Pour over cake mixture in pan.

Topping:
1 c. reserved cake mix
1/8 c. sugar
¼ tsp cinnamon
½ stick butter
Mix reserved cake mix with sugar and cinnamon; cut in butter until crumbly. Sprinkle over pumpkin filling.

Bake at 350 degrees for 40-50 minutes or until knife comes out clean from pumpkin. Do not overbake!

Can be served naked, or try it warm with vanilla ice cream, cool whip or real cream.


Filling variation:
1 29 oz can plain pumpkin (or you could use fresh pumpkin if you are that brave!)
2 eggs
2/3 c milk
1 c. sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt

My Mothers Pumpkin Pie

Ingredients:
Pastry for 9-inch pie crust
2 large eggs, well beaten
3/4 cup sugar
2/3 teaspoons McCormick® Pumpkin Pie Spice
1 1/3 teaspoons cinnamon
1/3 teaspoon nutmeg
1/2 teaspoon salt
1 can (15 ounces) Libby's pumpkin
1 can (12 ounces) Carnation evaporated milk


Directions:
1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
2. Mix eggs, sugar, spices, and salt in medium bowl until smooth. Stir in pumpkin and gradually add evaporated milk, mixing well. Pour into pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking 40 minutes or until knife inserted in center comes out clean. Serve warm or cold. Garnish with whipped cream sprinkled with extra pumpkin pie spice if desired. Store covered in refrigerator.