Monday, October 21, 2013

Mission Accomplished!

The Mission:

A request for pound cake, only moist, and not heavy, that can be sliced, wrapped, and eaten in the car without leaving sticky fingers or making a mess.

The Reality:

It should be tasty, but it can't have frosting or a topping, which is always a challenge. Moist, not a dry-as-sand cake, but not so moist that it's sticky. And there should probably something inside it since there can't be any frosting.

The Challenge:

Last year I came up with a recipe for a cinnamon swirl pumpkin coffee cake that I loved. But it was very moist. Could I create something similar in loaf form without losing all the moisture?

The recipe:

Pumpkin Quick Bread


2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pink sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves


1 stick (8 tablespoons) unsalted butter, melted
2 eggs
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup canned pumpkin
1/4 cup milk
1 teaspoon vanilla


1/4 cup dark brown sugar
1 teaspoon cinnamon
1/4 cup (or so) chocolate chips

Preheat oven to 350.

Thoroughly butter and flour a 9x5 loaf pan.

Combine all the dry ingredients in a bowl. Mix well with a fork and set aside.

Melt the butter and set aside to cool.

In a large bowl, beat the eggs with the sugars. Add the pumpkin, milk and vanilla and mix thoroughly.

Pour the dry ingredients on top of the wet ones. Pour the melted butter over everything.

Mix with a gentle hand like you would muffins, until just combined. It's okay if there are lumps.

Pour a little more than half into the prepared loaf pan.

Mix the dark brown sugar with the teaspoon of cinnamon. Sprinkle over the batter in the pan. Over top of that, sprinkle the chocolate chips.

Add the remaining batter and spread evenly on top.

Bake 50-55 minutes.

The Verdict:

Mission accomplished! It came out appropriately moist. No one will be smacking their lips and begging for tea. It's not overly sweet, nor is it too sticky to eat by hand – provided you don't touch the chocolate part. But the chocolate ribbon gives it a nice little boost of flavor. If you're crazy for sugar, increase the regular sugar by 1/4 cup. Otherwise, I'm pretty happy with this little guy!


  1. Love the wet-dry instructions! I wouldn't have thought of adding chocolate (but then, chocolate goes with everything, right?). Yum!

  2. Sheila, I was concerned about whether chocolate went with pumpkin. If fresh cranberries were available, I would have mixed them in. But, honestly, the chocolate works!


  3. I love the chocolate surprise in the middle! I bet my granddaughter would love this.

    1. I bet she would, too. And it's easy to pack up and take along on an outing.


  4. I love pumpkin bread. I always add chocolate to my banana bread, do this must be good. Congrats on a good mission.

    Daryl /Avery

    1. Thanks, Daryl. I was pretty sorry to give the bulk of it away. I may have to bake more!


  5. Mmm. Chocolate! Thanks for a new spin on a fall favorite! Can't wait to try this.



    1. Mary Jane, I think you might enjoy it. I know I did!


  6. What a delightful autumn bread. I think I may try this one. Thanks, Krista.

    ~ Cleo