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Makes
two 8- by 5-inch loaves
Author Notes
Adapted from a recipe from Libby's Pumpkin, this loaf is a snap to mix up, comes together in minutes, and bakes into a moist, chocolate-filled bread that's impossible to stop eating. —Posie (Harwood) Brien
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Ingredients
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4
eggs
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1 1/2 cups
sugar
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1/2 cup
vegetable oil
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15 ounces
canned pumpkin
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1 cup
semisweet chocolate chips
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3 cups
all-purpose flour
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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1 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
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1/2 teaspoon
ground ginger
Directions
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Preheat the oven to 350° F. Grease two 8- by 5-inch loaf pans.
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In a large bowl, whisk together the eggs, sugar, vegetable oil, and canned pumpkin.
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In a heatproof bowl, melt the semisweet chocolate chips over a double boiler or in the microwave until fully melted. Set aside.
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In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
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Add the flour mixture to the pumpkin mixture and stir until just combined.
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Add 1 cup of the pumpkin batter to the melted chocolate chips and stir until smooth and well-mixed.
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Pour a 1-inch layer of the pumpkin batter in the bottom of each of the prepared loaf pans. Spoon a layer of the chocolate batter on top of each pan, taking care to keep the chocolate from spreading to the very edges.
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Divide the remaining pumpkin batter between both pans and carefully smooth it over the chocolate filling so that it completely covers the chocolate.
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Bake for about 1 hour. Remove from oven and let cool in the pan for 10 minutes before turning out on onto a wire rack to finish cooling completely.
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