A little bit of sweetness in your Pumpkin Bread!
A little bit of sweetness in your Pumpkin Bread!
Nonstick cooking spray
3 ounces bittersweet chocolate
3 Tbsp. water
2 Tbsp. packed brown sugar
2 Tbsp. chopped pecans
3 Tbsp. Soda Fountain ® Malted Milk Powder
2 Tbsp. chilled butter
1 ¾ cups all-purpose flour
¼ cup Soda Fountain ® Malted Milk Powder
1 tsp. baking soda
1 tsp. pumpkin pie spice
2 eggs, lightly beaten½ tsp. salt
¾ cup canned pumpkin
1/3 cup maple syrup
¼ cup unsweetened applesauce
¼ cup olive oil
1 tsp. vanilla extract
Preheat oven to 350 degrees Fahrenheit. Coat a 9 x 5 inch load pan with cooking spray.
In a small saucepan, cook and stir chocolate and water over low heat until melted and smooth. Then set aside to cool.
Next, in a small bowl stir together brown sugar, malted milk powder and chopped pecans. Using a fork, cut in butter until crumbly.
In a large bowl, stir together flour, malted milk powder, baking soda, pumpkin pie spice and salt.
In a medium bowl, stir together pumpkin, maple syrup, unsweetened applesauce, olive oil and vanilla extract. Add the pumpkin mixture to the flour mixture, stir just until moistened.
Spread half of the batter in the prepared loaf pan. Drizzle with half of the melted chocolate. Swirl the chocolate into the batter with a spatula. Repeat with the remaining batter and chocolate. Sprinkle top with pecan mixture.
Bake 40 to 45 minutes or until toothpick comes out clean. Cool bread on a wire rack for 10 minutes then remove loaf from pan. Cool completely on wire rack.
507 PINE ST. P.O. BOX 529 COLFAX, WI 54730
