Chocolate Chip Pumpkin Loaf with a Spiced Orange Glaze
This delicious chocolate chip pumpkin loaf has been one of my most successful test-baking episodes I’ve had so far besides my traditional black cake/fruit cake recipe. It was a a show stopper. Everyone raved about it. I wanted to do something completely out-of-the-box this year and I decided to try a pumpkin inspired holiday recipe. Let me tell you right now; it is moist, rich, and decadent. The chocolate chips add a much-needed sweetness as the loaf itself is not overly sweet. I prefer less sugary desserts as it really does not allow me to savor and embrace the flavor of the products that I bake.
Pumpkin falls short of my ‘A’ list baking ingredients. It was quite a pleasant surprise, because the flavor is not overwhelming. Instead, it is very well balanced and left room for the cognac glaze. Forget not the glaze; glorrrrry! ヽ(ヅ)ノ
Cognac Orange Spiced Glaze
The glaze adds a burst of freshness and zesty aromas. As a result, the citrus elevates the bland pumpkin, and marries the cognac, orange, ginger, and pumpkin spice. It is so dang good! This recipe is definitely versatile and is not limited to the holidays. It can be made all year round for any event or special function. It’s not often that I test a recipe and find one that is fool-proof and equally delicious. Am very excited to add my personal flare (the glaze) to it. Am telling you, this one is a keeper! Enjoy!
Chocolate Chip Pumpkin Loaf with a Spiced Cognac & Orange Glaze
This chocolate chip pumpkin loaf is the perfect holiday treat, complimented by an orange and cognac glaze. It's moist and delicious, with a very simple recipe and guideline.
Ingredients
- 3 cups All-purpose Flour
- 2 tsp Cinnamon ground
- 1 tsp Arm & Hammer™ Baking Soda
- 1 tsp Salt
- 4 Eggs
- 1 tbsp Vanilla Extract
- 2 cups Domino® Granulated Pure Cane Sugar
- 2 cups LIBBY'S® 100% Pure Pumpkin
- 1 ½ cups Wesson 100% Natural Canola Oil
- 1 ½ cups (6 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Morsels (I used mini)
- For the Glaze:
- 4 cups Powdered Sugar
- 5 tbsp Cognac ( I used Hennessy) or Grand Marnier zested
- 1 tbsp Fresh Ginger Root grated
- 1 tsp Pumpkin Spice ground
- 1 Whole Orange
Instructions
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Preheat oven to 330° F. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).
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In a large bowl, combine the flour, cinnamon, salt and baking soda. Fold in chocolate chips.
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In another bowl, beat the eggs, sugar, pumpkin, vanilla, and oil. Stir into dry ingredients just until moistened.
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Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 330° for 60-70 minutes (the secret is baking low and slow, trust me) or until a toothpick inserted near the center comes out clean.
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Meanwhile, in a small bowl, whisk together powdered sugar and cognac or liqueur, ginger, pumpkin spice and orange zest. The glaze should resemble the consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of cognac or liqueur.
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Cool for 10 minutes before removing from pans to wire racks. (Forgive me I couldn't find mine and used an alternative route lol don't judge me) Allow to cool completely. Drizzle with the glaze so that it coats the top, and runs down the sides. Slice and serve.
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