Pain à la citrouille et aux brisures de chocolat

Source: Emmy’s Pumpkin Bread

Note: Je fais la moitié de la recette dans 2 petits moules à pain au lieu d’un gros moule de 9 X 5 pouces.


  • 2/3 cup shortening or 1 cup vegetable oil (1/2 tasse huile d’olive)
  • 2 2/3 cups sugar (1 tasse)
  • 4 large eggs (2 oeufs)
  • 2 cups (or one can) pumpkin (not pumpkin pie filling) (1 tasse de purée de citrouillle)
  • 2/3 cup water (1/3 tasse)
  • 3 1/3 cups King Arthur Unbleached All-Purpose Flour ( environ 1 2/3 tasse)
  • 1/2 teaspoon baking powder (1/4 c. à thé)
  • 2 teaspoons baking soda (1 c. à thé)
  • 1 1/2 teaspoons salt (3/4 c. à thé)
  • 1 teaspoon nutmeg (1/2 c. à thé)
  • 1 teaspoon vanilla (1/2 c. à thé)
  • 1 cup chopped walnuts or pecans (1/2 tasse) ou amandes
  • 1 1/2 cups chocolate chips (3/4 tasse)


  1. In a large bowl, cream together the shortening or oil and the sugar.
  2. Beat in the eggs, pumpkin and water.
  3. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.
  4. Spoon the batter into two lightly greased (beurré et fariné) 9 x 5-inch loaf pans.
  5. Bake the bread in a preheated 350°F oven for 1 hour (50 minutes), or until a cake tester inserted in the center of the loaf comes out clean.
  6. Remove the bread from the oven, and cool it on a wire rack. When it’s completely cool, wrap it well in plastic wrap, and store it overnight before serving.
  7. If desired, just before serving, drizzle with an icing made of 1 cup confectioners’ or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.

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