drunken chocolate pumpkin bread

Ingredients

• Servings: 10
• roast pumpkin:
• 1 sugar pumpkin - seeded, peeled, and cut into cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• bread:
• cooking spray
• 1/2 cup sour cream
• 1/3 cup creme de cacao liqueur
• 1/4 cup butter, softened
• 1 1/3 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 ounces chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 5 mins


• preheat oven to 325 degrees f (165 degrees c).
• toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread a baking sheet.
• 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.
• 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.
• preheat oven to 350 degrees f (175 degrees c). prepare a 9x13-inch baking dish with cooking spray.
• 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.
• 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.
• mix flour, 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.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.