Dark Chocolate Pumpkin Bread

Corina Muhammad for Lekkco

Dark Chocolate Pumpkin Bread

by: Corina Muhammad for Lekkco

Description

You can’t go wrong with another classic fall treat, Pumpkin bread. Our simple to make and loaded Lekkco flavor will have your taste buds dancing all day long. Love pumpkin? Enjoy our twist on pumpkin pie.

If you don’t want to go out and buy Pumpkin Pie Spice or vice versa mix these spices together to save yourself time!

1 ½ t. Cinnamon
¼ t. Nutmeg
¼ t. Cloves
¼ t. Ginger

Yield: 1 -8×4” Loaf

Time: 1 hour and 15 minutes

Ingredients

00 1 ½ c. All Purpose Flour
00 ¾ t. Baking Soda
00 ¼ t. Baking Powder
00 ½ t. Salt
00 1 t. Cinnamon
00 1 t. Pumpkin Pie Spice
00 ½ c. Butter, room temperature
00 ¾ c. Sugar
00 2 Eggs
00 1 ¼ c. Pumpkin Puree
00 6 Tb. Lekkco
00 1 - 2 Tb. Cinnamon sugar roasted pumpkin seeds, optional

Preparation

00 In a large mixing bowl, whisk together the flour, ba king soda, baking powder, spices, and salt. Set aside.
01 In another mixing bowl, beat together the butter and sugar with an electric mixer until combined. Add the eggs and beat until combined. Add the pumpkin puree and beat until combined.
02 Add the butter mixture to the dry ingredients and mix until just combined. Do not overmix.
03 Scoop out about 1 cup of the batter and combine it with 4 tablespoons of Lekkco. Preheat the oven to 350F and set aside.
04 In a 8x4” loaf pan, grease and parchment line it then add in enough regular batter to cover the bottom, about an inch. Add a layer of the Lekkco batter, then spread 2 tablespoons of Lekkco over that layer, leaving an inch around the edges uncovered. Alternate adding the regular batter and Lekkco batter until it’s a ll in.
05 Sprinkle the top of the loaf with the roasted pumpkin seeds and bake the loaf for 50 - 55 minute or until a toothpick poked through the center of the loaf comes out clean. Let cool completely, serve and enjoy! This bread tastes its best a day later.