Saturday, November 13, 2010

Marbled Chocolate Chip Pumpkin Bread Recipe &Chocolate Never Failith Cookbook Giveaway

Marbled Chocolate Chip 
Pumpkin Bread Recipe &
Chocolate Never Failith Giveaway

As a kick off to my new blog I am doing a few giveaways.  Today not only are you getting this amazing recipe, but you also have a chance to win a copy of the cookbook 'Chocolate Never Failith' by Annette Lyon.  This is my new favorite cookbook and I thought I would share the wealth.  I feel like Oprah giving away my favorite things.  he he!  Except my favorite pair of jeans don't cost anywhere near $300.

First the recipe:  (please remember that this is a copyrighted recipe and so you can not reproduce the recipe without written consent of the author.)

Marbled Chocolate Chip Pumpkin Bread

2 tsp. baking soda
1/2 c. sour cream
1 stick butter, softened
2 1/2 c. sugar
2 eggs
1/2 of a 29 oz. can pumpkin (about 1 1/2 c.)
1 tsp. vanilla
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. ground cloves
4 c. flour
1 c. chocolate chips
1 c. melded chocolate chips
several squirts of nonstick spray, as needed (see instructions)

Preheat oven to 350*.  Grease two loaf pans.  In a small bowl combine the baking soda and sour cream.  Mix together and set aside; they will react and puff up.  Meanwhile, in a mixing bowl, cream the butter and sugar.  Add the eggs, pumpkin, and vanilla.  When they're combined, add the sour cream/soda mixture and blend.  Add the salt, baking powder, nutmeg, and cloves.  Gradually add the flour, scraping the sides of the bowl as necessary.   Add the chocolate chips and mix just until they're incorporated.  Turn off the mixer.  The melted chocolate chips need to be easily pourable and thinner than chocolate chips typically are when melted, so you'll need to thin them slightly.  (If you're using regular melting chocolate such as Guittard A'Peels, don't worry about this part; the melted chocolate is likely plenty runny).  You can do this by adding oil (which is messy and hard to control the amounts on) or nonstick spray, which is essentially lecithin in a can - a fantastic low-fat oil that incorporates well into chocolate and that is easy to control.  Just give the bowl of melted chocolate chips a 2 to 4 second spray, and stir it up.  If the chocolate needs to be thinned a little more, spray a little more and mix again.  When the chocolate is thin enough, pour it directly into the batter, using a rubber scraper to get it all in.  Turn the mixer on low for just a couple of seconds.  All you want to do is get the chocolate swirled into the batter.  Even if the chocolate doesn't get fully mixed around, that's fine.  You can swirl it around some more in the pans if you want to.  Divide the batter between the two pans.  Bake 60-70 minutes, until a toothpick comes out clean.  Cool on a wire racks.  Sometimes the bread cuts easier the day after baking, but you might not ever find out for sure, because it tastes so good it probably won't last that long.  Tip:  Since this recipe uses only half of a regular can of pumpkin, be sure to save the other half.  Scoop it into a zip-style plastic bag, label it, and pop it into the freezer for later use.

Now the giveaway:  One lucky reader will receive their very own copy of this amazing cookbook.  Contest ends Tuesday, November 23rd, 2010 at midnight.  The drawing will take place the following day.

To enter:  Please post a separate comment for each of the following:  (That's 4 chances to win!)

* Comment here with you favorite Thanksgiving dessert.
*  Follow my blog and post a comment saying you do.
*  Post a comment on Facebook, linking to this post.  Leave a comment here saying you have do it.
*  Blog about this recipe/contest with a link to this post.  Leave a comment here with a link to your blog.


  1. My favorite Thanksgiving dessert is chocloate mousse pie.

  2. I am a follower of your blog already.

  3. I blogged about your giveaway!

  4. Congratulations Debbie! You are the winner of the cookbook.