Pumpkin-chocolate loaf

This recipe appeared in the Kansas City Star, November 23, 2008. Monday I baked a loaf and it was so yummmy. Hubby and boy wonder loved it also and fought over the last piece.

As I was typing the recipe out, I noticed I screwed up when I made it. I put a WHOLE 15 ounce can of pumpkin in it. This may be why it took over an hour to bake and was still VERY VERY moist, to the point where when I sliced it, it would fall apart. Although I had no trouble when removing the loaf from the pan, it remained one piece. When I make this again, I will plan on making two loaves and just split the 15 ounce can in half. If you only want to make one loaf, split the can in half and freeze the other half for later use. I hope the loaf is as moist using only the half a can as it was using a whole can.


1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon pumpkin pie spice (recipe to make your own)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, cut into pieces

Preheat oven to 350 degrees. Grease and flour a 9 by 5 by 3 inch nonstick loaf pan.

In a medium mixing bowl combine and whisk together the first 5 ingredients.

In a large bowl, with an electric mixer, beat butter until creamy. Add sugar and continue beating until light and fluffy. Add the eggs one at a time and beat until well blended. Add pumpkin puree and vanilla, then add the flour mixture beating just until well blended.

Heat the chocolate in a glass bowl in the microwave for 1 - 2 minutes, until completely melted and smooth.

Spoon half the batter into the loaf pan. Spoon half of the melted chocolate on top of the batter and swirl into the batter with a wooden skewer. Repeat with remaining batter and chocolate, making sure to swirl the chocolate into the batter well.

Bake the loaf about 1 hour, or until a metal skewer inserted in the center comes out clean. Let the loaf cool for 15 minutes on a wire rack. To remove from pan, run a knife around the edges and invert onto the rack. Serve warm or at room temperature, cut into slices.