Chocolate Loaf Cake & Pumpkin Sage Beer Bread Recipes

Good Morning! Thanks to all that came ove to The Boulevard market last night for our tasting! As promised, here are the recipes for the Chocolate Loaf and Pumpkin Beer Sage Bread. You can find the Pumpkin Fondue recipe HERE. Enjoy and happy weekend!

CHOCOLATE LOAF

1 1/2 cups flour
1 cup NATURAL cocoa powder (I used Valrhona that we sell at the market. This is not the same as "Dutched" and you won't get the same results substituting)
3/4 cup packed brown sugar
3/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon baking powder
3/4 cup + 2 Tablespoons Buttermilk
1/2 cup + 2 Tablespoons Vegetable Oil
2 eggs
1 egg yolk
1 teaspoon vanilla
1 cup bittersweet chocolate chunks (I used Callebaut 66%)

Preheat oven to 350 degrees. Grease a 10 loaf pan or use 3 disposable pans.

In a large bowl, combine all dry ingredients.

In a separate bowl, whisk together all liquid ingredients including eggs and egg yolk. Pour wet ingredients into dry and stir until well combined. Add chocolate chunks. Pour into prepared pan(s).

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. I baked the small pans 1 hour and 10 minutes and thought it was a little too long, I should have taken them out at an hour. They were just a bit too dry and crumbly for my preference. Cool in pan for 20 minutes and gently tap out to remove.


PUMPKIN BEER SAGE BREAD

2 cups flour
3/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup hearty dark beer
1 cup pumpkin puree
2 eggs
1/4 cup melted butter, slightly cooled
3 Tablespoons fresh Sage, sliced thinly
1 cup toasted, chopped walnuts

Preheat oven to 350 degrees. Grease and flour 9 inch loaf pan.

Melt butter and set aside. In a large mixing bowl, combine dry ingredients. In a large mixing bowl, whisk together eggs and pumpkin adding the beer carefully to prevent a foam over, then stir in the butter. Pour wet ingredients into dry and fold gently until just combined. Stir in sage and walnuts and pour into prepared pan. Bake for 50-55 minutes until toothpick comes out clean. Cool 20 minutes and remove from pan.