Ingredients

The following ingredients have 12 Servings
  • 3 ounces semisweet chocolate (I used Ghirardelli*)
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup brown sugar (packed)
  • 1/2 cup vegetable oil (I used canola**)
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

Instruction

  • Spray loaf pan with non-stick spray.
  • Preheat oven to 350 degrees fahrenheit.
  • Melt chocolate and set aside to cool.
  • In a bowl, combine flour, baking soda, cinnamon, baking powder, nutmeg and salt.
  • In the bowl of a mixer, add oil and sugar and cream (mix) until consistency of wet sand.
  • Add eggs and blend until smooth.
  • Reduce speed and add pumpkin and vanilla. Mix until combine, about 30 seconds.
  • Carefully add flour mixture and mix until combined being careful not to over-mix***
  • Pour batter into loaf pan reserving 1/2 cup.
  • Add melted chocolate to the reserved 1/2 cup batter and combine.
  • Pour chocolate batter on top of batter and swirl slightly with a knife. Don't stir and swirl too much or you won't have the marbled effect.
  • Bake 60 to 70 minutes at 350 degrees fahrenheit.
  • Test with a wooden pick. You want the pick to be clean or with a few cooked crumbs on it. It's not done if wet, moist batter is on it.
  • Cool 20 to 30 minutes in pan before inverting on wire rack to cool.
  • Serve warm or room temperature.
  • Store in an airtight container 3 days on counter or 1 week in refrigerator.