Pumpkin Harvest Bread

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 bread with chocolate swirl

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.

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Comments

  1. says

    You obviously found something ‘different’ to make! :-) This looks interesting, but I can’t bring myself to try the pumpkin chocolate combo that others seem to have embraced. If Fuzz with her child’s palate liked it, surely I would too!?

  2. says

    Katrina, the chocolate center was really good. It was very chocolaty, but I still might add some chocolate chips to it next time.

    Sue, I wasn’t sure she’d like it and was rather surprised when she ate a whole piece. She is a pumpkin lover, though. Hates bananas, loves pumpkin.

  3. Janice says

    Happy New Year’s Eve!!!
    Anna…2 oz. unsweetened chocolate?
    The recipe looks delicious and I have some pumpkin waiting to be used.

  4. HeartofGlass says

    Who is having a birthday? And only a hard-boiled egg for breakfast?

    This looks a lot less fussy than most marbled recipes–interesting to see that the chocolate/pumpkin combo has been around for longer than I thought.

  5. says

    Next on the list to make! I have fresh pumpkin for this too! I just made your peanut butter cookies with kisses and love them. Very simple and quick recipe to throw together for quick fix! Thanks and Happy New Year!

  6. says

    I made thie cake this afternoon to take to my dinner hostness for dessert tonight. So I drizzeled a chocolate glaze over the top of the warm cake to dress it up a bit.

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