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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Serve for breakfast with a cup of coffee Ingredients:
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 |
Directions:
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.
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