#five spice

Extra moist five spice pumpkin bread packed with cinnamon, five spice and pumpkin flavor. This unique spin on a classic pumpkin bread recipe will be the BEST pumpkin bread you will ever have. When the leaves start to turn and the air gets colder it’s time to whip out this easy five-spice pumpkin bread recipe. The cinnamon and five spice blend beautifully with the pumpkin puree for a new spin on a fall classic. This is the best pumpkin bread recipe because it is SO easy to make and yields the most mouthwateringly delicious and moist pumpkin bread. The pumpkin spice bread’s texture is light and moist similar to the consistency of our miso banana bread. Slather some butter on a warm slice of this pumpkin loaf for the most comforting fall treat. If you want more fall inspiration, check out our apple pie, five-spice snickerdoodle cookies, and pumpkin spice mochi muffins.

Ingredients ▢ 1 ¾ cup (225 g) all-purpose flour ▢ 1 tsp baking soda ▢ ½ tsp baking powder ▢ 1 tsp salt ▢ 2 tsp cinnamon ▢ 1 ¼ tsp five spice ▢ ½ cup (100 g) granulated sugar ▢ ¾ cup (150 g) brown sugar packed ▢ 1 ¾ cup (345 g) 100% pumpkin puree ▢ ½ cup (100 ml) vegetable oil ▢ 1 tsp vanilla ▢ 2 large eggs room temperature ▢ ¼ cup (60 ml) milk

Instructions: 1.] Prepare the oven and pan. Preheat oven to 325°F, place your oven rack in the center of the oven, and lightly grease your 9×5 inch loaf pan. 2.] Whisk dry ingredients. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and five-spice until combined. 3.] Mix wet ingredients and sugars. In a second large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, and oil until combined. Then add the eggs, milk, and vanilla. Whisk until combined. 4.] Combine. Working in two batches, mix half of the dry ingredients into the wet ingredients and mix until combined then mix in the rest of the dry ingredients until just combined. The batter should be smooth and thick with a few lumps. 5.] Bake. Pour the batter into the greased pan. Bake for 65-75 minutes or until a knife inserted in the center of the loaf comes out clean. Let the pumpkin spice bread cool for 5 minutes before removing it and transferring it to a wire rack to cool completely. Adaptable: You can easily adjust and customize this moist pumpkin bread recipe with chocolate chips, chopped pecans. I'd like to stuff it full of vegg to continue to trend of upping healthy prebiotic fibre in desserts & sub allulose or monkfruit for sugar.

Black Bottom Cupcakes

A chocolate chip-studded cream cheese filling is what puts these rich chocolate cupcakes over the top. The Kitchn | Sheela Prakash | February 19, 2022

Black bottom cupcakes fall somewhere between chocolate cupcakes and cream cheese brownies, which is to say they are positively dreamy. These are cupcakes that eschew frosting. Instead, the tender-crumbed chocolate cake reveals a delicious chocolate chip-studded cream cheese filling when broken apart. They’re a moist, fudgy, and luxuriously rich treat.

What Are Black Bottom Cupcakes Made Of? 

Black bottom cupcakes feature two components: chocolate cake and cream cheese filling.

The fluffy chocolate cake is similar to Devil’s food cake and relies on cocoa powder for its chocolate flavor.

The cream cheese filling is a simple mix of softened cream cheese, granulated sugar, egg, and vanilla extract. To gild the lily, mini chocolate chips are folded into the filling.

Mini Chocolate Chips vs. Regular Chocolate Chips

Mini chocolate chips are the best choice for the cream cheese filling because they’re light enough to stay suspended in the filling; regular chocolate chips would sink. If you have a bag of regular chips, just use the same amount and give them a rough chop before folding them into the filling.

Should Black Bottom Cupcakes Be Refrigerated?

Because black bottom cupcakes have a cream cheese filling, it’s best to refrigerate them. Pack leftover cupcakes in an airtight container and store them in the fridge for up to 3 days. While you can enjoy them cold, straight from the fridge, I like to leave them out on the counter for 20 minutes or so to come to room temperature before eating.

Ingredients

8 ounces cream cheese

2 teaspoons vanilla extract, divided

3/4 plus 1/3 cup granulated sugar, divided

2 large eggs, divided

3/4 teaspoon kosher salt, divided

1/2 cup mini semisweet chocolate chips

1/2 cup water

3/4 cup all-purpose flour

1/2 cup unsweetened natural cocoa powder (not Dutch-process)

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup whole or 2% milk

1/4 cup canola or vegetable oil

2 teaspoons apple cider or distilled white vinegar

Instructions

Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F. Line a standard 12-well muffin pan with paper liners.

Add 1 teaspoon of the vanilla extract to the cream cheese. Beat with the paddle attachment on medium speed until fluffy, about 1 minute. Scrape down the sides of the bowl and the beater with a rubber spatula. Add 1/3 cup of the granulated sugar, 1 of the large eggs, and 1/4 teaspoon kosher salt. Beat on low speed until combined and mostly smooth (a few lumps are okay), about 1 minute more. Add 1/2 cup mini chocolate chips and beat on low speed until just combined.

Bring 1/2 cup water to a simmer in a small saucepan over medium heat. As soon as the water comes to a simmer, turn the heat off. (Alternatively, use an electric or stovetop tea kettle and bring it to a boil.)

Place 3/4 cup all-purpose flour, the remaining 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and the remaining 1/2 teaspoon kosher salt in a medium bowl. Whisk to combine.

Add the remaining 1 large egg, 1/2 cup milk, 1/4 cup canola or vegetable oil, 2 teaspoons apple cider or white vinegar, and 1 teaspoon vanilla extract. Whisk to combine. Pour in the hot water and whisk to combine. The batter will be quite thin.

Divide the batter evenly between the wells in the pan, filling each no more than 3/4 full. Dollop each with 2 tablespoons of the cream cheese mixture, dividing it evenly among the cupcakes.

Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes. Let the cupcakes cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

Regular Semisweet Chocolate Chips: 1/2 cup regular-sized semisweet chocolate chips can be used in place of the mini semisweet chocolate chips. Coarsely chop them before adding to the cream cheese mixture.

Storage: Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.