Sugar-Coated Chocolate Chunk Rum and Pumpkin Loaf

Tiffany Bannworth

By
@MissAnubis

This is a lovely autumn recipe that I am quite fond of serving my husband. When cooking for children, just substitute rum extract for rum. Why not give a few loaves as gifts this season!


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Prep:

15 Min

Cook:

45 Min

Ingredients

PUMPKIN LOAF

3 1/2 c
flour
3 c
brown sugar, dark
4
eggs
1 c
vegetable oil
1/2 c
dark rum
2 Tbsp
vanilla
1 can(s)
pure pumpkin 15oz
1 tsp
baking powder
1 1/2 tsp
baking soda
1 Tbsp
cinnamon
1 tsp
nutmeg
1 tsp
ginger
1 tsp
salt
1 pkg
dark chocolate chunks
1 pkg
chocolate chips, mini
non-stick olive oil spray
flour for dusting
2 Tbsp
large grain, coarse sugar
2 dash(es)
cinnamon sugar

OPTIONAL RUM GLAZE

2 c
confectioners' sugar
1/2 stick
butter, unsalted, room temperature
2 Tbsp
dark rum
2 Tbsp
water

Directions Step-By-Step

1
Preheat oven to 325.
2
In a mixing bowl, beat sugar, oil, and vanilla for 3 minutes.
3
Add eggs, beat for additional minute.
4
Add the rest of the ingredients save chocolate chunks and mini chips,large grain sugar, cinnamon sugar, flour for dusting, and non-stick spray. Beat until you get a nice, airy consistency.
5
Fold in chocolate chips.
6
Spray two loaf pans with non-stick spray and dust lightly with flour.
7
Pour half the batter in each pan. Sprinkle half the large grain sugar on each loaf, covering entire top. DO NOT STIR. Lightly sprinkle cinnamon sugar over top, as well. The top will get a nice, sweet crunch to it. Occasionally when the loaf top splits when it rises, you get a funny split. In these cases, I recommend the glaze.
8
Place in oven. Bake for approximately 50 minutes or until a piece of uncooked spaghetti stuck in the center, comes out clean.
9
Optional Rum Glaze directions.
10
Place all glaze ingredients in a mixing bowl and beat for 2 minutes.
11
Put glaze in squeeze bottle and squeeze in a zig zag formation over tops of loaves. You can just spoon it over in a whipping motion if no squeeze bottle is available.

About this Recipe