Ingredients for Pumpkin Chocolate Loaf
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- Canned Pumpkin Puree
- Vanilla Extract
- Semisweet Chocolate
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How to Make Pumpkin Chocolate Loaf
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch nonstick loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt the chocolate, stirring occasionally until smooth.
- Pour half of the batter into the prepared loaf pan.
- Spoon half of the melted chocolate over the batter and gently swirl it in using a wooden skewer or knife.
- Repeat with the remaining batter and chocolate, swirling to create a marbled effect.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
86g
Fat
42g
Carbs
13g
