Sugar-Coated Chocolate Chunk Rum and Pumpkin Loaf
By
Tiffany Bannworth
@MissAnubis
1
Ingredients
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PUMPKIN LOAF
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3 1/2 cflour
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3 cbrown sugar, dark
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4eggs
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1 cvegetable oil
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1/2 cdark rum
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2 Tbspvanilla
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1 can(s)pure pumpkin 15oz
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1 tspbaking powder
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1 1/2 tspbaking soda
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1 Tbspcinnamon
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1 tspnutmeg
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1 tspginger
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1 tspsalt
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1 pkgdark chocolate chunks
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1 pkgchocolate chips, mini
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·non-stick olive oil spray
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·flour for dusting
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2 Tbsplarge grain, coarse sugar
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2 dash(es)cinnamon sugar
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OPTIONAL RUM GLAZE
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2 cconfectioners' sugar
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1/2 stickbutter, unsalted, room temperature
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2 Tbspdark rum
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2 Tbspwater
How to Make Sugar-Coated Chocolate Chunk Rum and Pumpkin Loaf
- Preheat oven to 325.
- In a mixing bowl, beat sugar, oil, and vanilla for 3 minutes.
- Add eggs, beat for additional minute.
- 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.
- 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.
- Place in oven. Bake for approximately 50 minutes or until a piece of uncooked spaghetti stuck in the center, comes out clean.
- Optional Rum Glaze directions.
- Place all glaze ingredients in a mixing bowl and beat for 2 minutes.
- 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.