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Pumpkin Chocolate Swirl Loaf

Pumpkin and Chocolate Swirl Loaf

Pumpkin and candied ginger meet chocolate and more chocolate.  All swirled together in one moist and spiced loaf.

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 2/3 cup semisweet chocolate (about 115 g or 4 oz), melted over a double boiler or microwave, and slightly cooled
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips or chunks use mini chips or chop the pieces on the smaller side
  • 1/3 cup crystallized ginger , diced small
  • 2/3 cups unsalted butter , softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup pumpkin purée
  • 2 teaspoons vanilla

Instructions

  1. Line a 9 x 5 inch (1 1/2 litre or 6 cup capacity) loaf pan with parchment paper, leaving enough to overhang each of the longer sides.  Spray the ends and paper with non-stick spray.  Set aside.  Have your chocolate melted at this point as well.

  2. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg.

  3. In separate large bowl or in a stand mixer, beat butter with brown sugar until fluffy. Beat in eggs, one at a time; beat in pumpkin purée and vanilla (mixture may look separated, don't worry). Add the flour mixture and stir until combined.

  4. Remove half of the batter to separate bowl.

  5. Fold in the candied ginger into one half.

  6. Fold in the chocolate chips into the other half. Then fold melted, cooled chocolate into the same bowl and stir to combine well.

  7. Alternately drop spoonfuls of light and dark batters into loaf pan. Use a butter knife to create gentle swirl in the batter. Use a small offset palette knife to smooth the top.

  8. Bake in 350° oven until loaf springs back when lightly touched, about 60-70 minutes. Check with skewer. You may find some melted chocolate adhere to the skewer. But if any of the batter clings, then it isn't ready to remove yet. Test again at 65-70 minutes. If only melted chocolate adheres, then you are good to remove it.

  9. Let cool in pan for 15 minutes. Move to rack and lift up using the overhanging parchment paper. Let cool completely.

Recipe Notes

Inspired by a recipe from Canadian Living magazine