With the end of November in sight, I thought I would make another pumpkin dessert before the seasonal flavors move towards December holidays. I don’t really need to be indulging in dessert when I have an enormous Thanksgiving dinner to look forward to next week, but I just can’t help myself sometimes. Plus, this is the easiest time of the year to find canned pumpkin puree in the grocery stores, so I have to take advantage of that!
I found this recipe on Theo Chocolate’s recipe blog. My family and I visited the Theo Chocolate factory in Seattle, Washington a few years ago during a summer vacation. Theo prides itself on making Organic, Fair Trade, and high quality chocolate treats. On the tour, we got to see the behind-the-scenes process that goes into making one of their bars or delicious truffles. The best part of the tour was tasting the chocolate (obviously), and Theo is not skimpy on their samples! I think we all walked out of their retail store in serious chocolate comas that were slightly uncomfortable, but totally worth it.
This chocolate pumpkin bread turned out simply amazing. The dark chocolate ribbon in the middle and on the top adds a rich chocolate flavor without overpowering the pumpkin or spices. It smells divine in the oven and cooks to a flawless texture: light, fluffy, and perfectly moist.
Give this recipe a try and wow your family and friends during Thanksgiving. Enjoy!
Chocolate Pumpkin Bread
Adapted from Theo Chocolate’s Blog.
- 1 stick unsalted butter
- 1 cup sugar
- 3 eggs, beaten
- 1/2 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1 3/4 cups flour
- 1 teaspoon cinnamon
- Heaping 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- One 3 ounce bar of chocolate, melted (I used one of Theo’s dark chocolate bars, but any one will do)
Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9×5 loaf pan. Melt the butter in a small pot. Once melted, whisk in the sugar, eggs, vanilla, and pumpkin. In a separate bowl, combine flour, spices, baking powder, baking soda, and salt. Add the pumpkin mixture to the flour mixture, stirring until just combined. Pour half of the batter in the loaf pan. Drizzle half of the melted chocolate down the middle and swirl it into the batter with a butter knife. Repeat with the remaining batter and melted chocolate. Bake for one hour or until an inserted toothpick comes out clean. Let cool for at least 10 minutes before slicing. Store in an airtight container or cover with plastic wrap.