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   MSGID: 34728.fidonet_cooking@1:105/500 2d6fe17f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   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:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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