Pumpkin bread is one of our favorite autumn/winter baked treats. We take simple pumpkin quick bread to a new level of delicious by studding and glazing it with Taza Chocolate. This recipe is gluten free, but if you’re not gluten sensitive feel free to swap the gluten-free flour for plain all-purpose.
Makes 1 loaf
1 stick room temperature butter
1 cup sugar
1 3/4 cups gluten free flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
pinch of salt
1 1/2 teaspoons ground cinnamon
3 eggs, beaten
1 cup pumpkin puree
1 cup buttermilk
2 bars (6 oz) Taza Dominican 70% Dark Stone Ground Chocolate, chopped
1. Adjust oven rack to middle position and preheat to 350 degrees, and grease a loaf pan. In a large bowl, cream butter and sugar together, and in a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to butter mixture and combine, then using the now-empty bowl, whisk together eggs, pumpkin puree, and buttermilk then fold into batter along with chopped chocolate.
2. Pour batter into prepared loaf pan and bake for 1 hour 10 minutes or until a skewer stuck in the center comes out clean. Allow to cool on a rack before removing from pan and topping with ganache.
Vanilla Buttermilk Ganache
8 oz Taza Vanilla Chocolate Mexicano discs (roughly 3 packages), chopped
4 ounces buttermilk
1. Microwave chocolate in a microwavable bowl on high heat stirring every 30 seconds until smooth. Remove and stir in buttermilk until fully incorporated, then pour oven pumpkin bread.