The Mondel Broad Bakery, currently features 18 different flavors of the so-called “Jewish biscotti,” including such varieties as cinnamon nut, chocolate peanut butter chip and four combinations of “craisins,” or dried cranberries.
Pumpkin Chocolate Chip Mondel Bread
Ingredients
- 1 1/2 cup sugar
- 2 eggs
- 1 cup vegetable oil
- 2/3 cup pumpkin canned
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cloves
- 3/4 tsp. ground nutmeg
- 3/4 tsp. cinnamon
- 1 tsp. vanilla
- 4 cups flour
- 1/2 cup semi-sweet chocolate chips
- cinnamon and sugar for topping
Instructions
- Place sugar and eggs in bowl of mixer.
- Beat until well mixed.
- Add oil, pumpkin and spices including vanilla.
- Mix until all is incorporated. Add flour, baking powder and salt. Mix well.
- Add chocolate chips and mix them in.
- Place a piece of parchment paper on tray.
- Make 3 semi/logs on tray. Dough will be sticky and will form into actual logs easier if you refrigerate for about 15 minutes.
- Form into 3 flat logs, smoothing sides.
- Bake in 350 degree oven for approximately 25 minutes. (dough should feel firm). This is a more cakelike mondel bread. It will not get hard and crispy.
- Let it cool for 10-15 minutes.
- Slice, top with cinnamon sugar and bake for additional 5 minutes.
- Let cool and enjoy!
Notes
Photo by Daniel Kucin Jr.
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