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.
