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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Better Pumpkin Bread With Coffee, Citrus, And Chocolate
 Categories: Breads
      Yield: 8 Servings
 
  1 3/4 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Kosher salt
      1 ts Ground cinnamon
    1/2 ts Ground cardamom
      1 c  Pumpkin puree;
           - not pie filling
    1/2 c  Brown sugar; packed
    1/3 c  Granulated sugar
      2 lg Eggs
    1/3 c  Neutral oil;
           - like grapeseed or canola
    1/3 c  Sour cream
      2 tb Coffee or espresso; cold
      1 ts Vanilla extract
    1/2 c  Dark chocolate chunks or
           - mini chocolate chips
      2 tb Candied citrus peel
           - (orange or lemon);
           - finely chopped
      2 tb Turbinado sugar; for topping
 
  Preparation time: 15 minutes
  Cooking time: 55 to 65 minutes
  
  Preheat your oven to 350?F. Grease and line a 9x5" loaf pan with
  parchment, leaving some overhang for easy lifting.
  
  Whisk together the dry ingredients--flour, baking soda, baking powder,
  salt, cinnamon, and cardamom--in a medium bowl.
  
  In a large bowl, whisk together the wet ingredients: pumpkin puree,
  brown sugar, granulated sugar, eggs, oil, sour cream, coffee, and
  vanilla until smooth and glossy.
  
  Fold in the dry ingredients just until no streaks remain. Stir in the
  chocolate chunks and candied citrus.
  
  Pour into the prepared pan and smooth the top. Sprinkle generously
  with Turbinado sugar for sparkle and crunch.
  
  Bake 55 to 65 minutes, until a tester inserted in the center comes out
  clean or with a few moist crumbs.
  
  Cool completely before slicing--though if you sneak a warm end piece,
  I won't tell.
  
  Recipe by Ashlie D. Stevens
  
  Recipe FROM: 
 
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