Today’s recipe comes from BHG’s 1989 Best Recipes Yearbook. I don’t know how I obtained my copy in the first place, but I dug it out of a box of books I’d intended to give away. I’m not sure why, because it’s a gem. The styles are a little dated, but the recipes are great; or at least this one was.
This is a basic pumpkin bread with a generous tunnel of chocolate pumpkin bread in the center. If you use the right amount of flour and don’t overbake it, you should end up with a very moist bread that in my opinion, could double as a dessert (though it’s not overly sweet). I liked this one a lot and so did Fuzz, who was probably relieved to have something other than a hard boiled egg for breakfast.
Pumpkin Harvest Bread
2 cups all purpose flour (9 oz)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 cup vegetable oil
½ cup milk
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1 cup canned pumpkin (or sweet potato)
1/2 cup toasted chopped pecans
2 1/2 oz melted chocolate (see note) — bittersweet
Preheat oven to 350 degrees F. Spray a 9×5 inch metal loaf pan with flour-added cooking spray.
Mix together the flour, baking powder, soda, salt, cinnamon, clovers and ginger; set aside.
Mix oil, milk, eggs, sugar, vanilla and pumpkin together in a mixing bowl. Stir in the flour mixture. Before flour mixture is completely mixed in, add the nuts.
Spoon out exactly 1 cup of the pumpkin mixture and stir it together with the melted chocolate.
Layer half the pumpkin mixture in the pan. Spread the chocolate batter over the pumpkin batter then top with final layer of pumpkin batter.
Bake on center rack for 55 minutes.
Note: Recipe only called for 2 oz melted chocolate, but I used 2 ½ so I wouldn’t have to be fastidious about scraping all the cooled melted chocolate off the sides of the melting bowl. In other words, I know I got the full 2 full oz called for by melting 2 ½ oz, and if I used too much, it was all for the better. Also, when melting chocolate I’ve been using the defrost setting of my microwave or melting it a metal bowl set over a pan of barely simmering water.