Drunken Chocolate Pumpkin Bread

Drunken Chocolate Pumpkin Bread

One of my family's favorite bread recipes. The liquor helps produce a very flavorful and moist bread.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 10 persons

Ingredients

Instructions

  1. Step 1

    Preheat oven to 325 degrees F (165 degrees C).
  2. Step 2

    Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
  3. Step 3

    Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
  4. Step 4

    Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
  5. Step 5

    Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
  6. Step 6

    Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
  7. Step 7

    Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
  8. Step 8

    Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
  9. Step 9

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.