Time for October Improv Cooking Challenge!
The theme for this month was chocolate and peanut butter. When I first heard the month’s ingredients I was very excited because I already knew the flavor combo I wanted to try that would be perfect for fall- chocolate peanut butter pumpkin. In my head I knew it would make a delicious bread, but I just needed to tweak my recipe to get the right consistency. I opted to use a little greek yogurt because I like the moisture it gives to bread and the creaminess fit perfect with the chocolate. I wanted to use pumpkin because 1) i love it, 2) it is perfect for the season and 3) it produces wonderfully dense and rich quick breads. I also opted for a little cocoa powder because who doesn’t love a little extra chocolate!
Kellen was my trusty helper and may have eaten way more than his share of chocolate chips! So, what was the verdict on our finished product? Absolutely delicious! After coming home from work Kellen and I each devoured a piece standing over it in the kitchen- caveman habits only in our house. I think the stand out was the combo of pumpkin and peanut butter….. I have a bag of butterscotch chips in my pantry that might have a variation of this recipe written all over them.
If you want to join the fun of the Improv Cooking Challenge visit Lesa of Edesia’s Notebook for details!
Stay tuned for next month’s recipe using Apples and Cinnamon!
2/3 cup pumpkin puree
1/3 cup plain Greek yogurt
1/2 cup smooth peanut butter
1 tsp vanilla extract
1/3 cup granulated sugar
1/3 light brown sugar
1 Tbl pumpkin pie spice
3 tsp cocoa powder
1 tsp baking soda
1 1/2 cups flour
1 cup chocolate chips, divided
Preheat oven to 350 degrees. Lightly grease an 8.5 x 4.5 loaf pan.
In a large bowl, mix pumpkin, yogurt, eggs, peanut butter and vanilla using a stand mixer or handheld beater till smooth. Beat in the sugars, spice, cocoa and baking soda till evenly mixed. Gently stir in the flour by hand. Stir in 1/2 cup of the chocolate chips.
Pour batter into prepared pan and smooth so that it is even. Top with remaining chocolate chips. Bake for 45 minutes or until middle is set (this is a very dense bread and you will likely always have a few crumbles with the tooth pick test)