Pumpkin-chocolate Loaf

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups sugar
• 3 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, cut into pieces

Recipe

• 1 preheat oven to 350°; butter and flour a 9x5 inch nonstick loaf pan.
• 2 in a bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt; whisk together.
• 3 in another bowl, using an electric mixer, beat the butter until creamy.
• 4 add in sugar and continue beating until light and fluffy; add in eggs one at a time and beat until well blended.
• 5 add in pumpkin puree and vanilla, then add the flour mixture, beating just until well blended.
• 6 in the top of a double boiler, melt the chocolate over med-high heat, stirring occasionally until smooth, about 5 minutes.
• 7 spoon half the batter into the loaf pan; spoon half the melted chocolate on top of the batter and swirl it into the batter with a wooden skewer.
• 8 repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the batter well.
• 9 bake for about 1 hour or until a pick comes out clean.
• 10 let loaf cool for 15 minutes on a wire rack, then invert onto the rack and turn right-side up.
• 11 serve warm or at room temperature, cut into slices.