Spiced Chestnut Bread

SERVINGS: One 9-inch loaf cake

INGREDIENTS:

Chestnut Bread:

• 1 1/2 cups all-purpose flour
• 1 tablespoon mixed spice (or pumpkin spice)
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 3/4 cup chestnut spread (clement faugier)
• 3/4 cup vegetable oil

Chocolate Glaze:

• 1/2 cup confectioners’ sugar
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon instant espresso powder
• 1 tablespoon water
• 1/2 teaspoon vanilla extract

INSTRUCTIONS:

For the Chestnut Bread: Preheat the oven to 350 F. Spray a loaf pan with nonstick spray and line with parchment paper.

Whisk together the flour, mixed spice, ginger, baking soda, salt, and baking powder in a medium bowl.

Beat the eggs and sugar in a large bowl until creamy, pale, and consistency has thickened. Add the chestnut spread and oil and beat until combined. Add the dry ingredients and beat until just combined.

Transfer the mixture to the prepared loaf pan. Bake until golden brown and a toothpick comes out clean, 1 hour 10 minutes. If it looks like the loaf is getting too brown, tent loosely with foil. Let cool for 30 minutes on a wire rack. Remove from the loaf pan and let cool completely.

For the Chocolate Glaze: Whisk together the confectioners’ sugar, cocoa powder, and espresso powder in a small bowl. Add the water and vanilla and whisk until smooth and combined. Drizzle over the cooled chestnut bread and allow to set, about 20 minutes, before slicing.