Pumpkin Harvest Bread comes from Better Homes & Garden’s 1989 Best Recipes Yearbook. I don’t know how I obtained a copy of this book, 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. This one is particularly good because it’s a combination of regular and chocolate pumpkin bread.
This great little quick bread 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 (260 grams)
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
1/2 cup milk, whole milk
2 large eggs, room temperature
2/3 cup granulated sugar (140 grams)
1 teaspoon vanilla
1 cup canned pumpkin (you can substitute sweet potato)
1/2 cup toasted chopped pecans
2 1/2 oz melted chocolate, bittersweet
Preheat oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/2 or a 9×5 inch loaf pan.
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.
This bread is awesome! I wrote about it here: http://tomatoesforapples.blogspot.com/2009/09/pumpkin-bread-with-chocolate-ripple.html
I’ll be making this lots and lots! Thanks for the recipe.
Heather - Ghost Baker
You know I’m DYING to make this! It looks awesome! Thanks 🙂
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.
Looks like great pumpkin bread, Anna. Pumpkin and chocolate are hard to beat. Happy New Year to you!
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!
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.
Happy New Year’s Eve!!!
Anna…2 oz. unsweetened chocolate?
The recipe looks delicious and I have some pumpkin waiting to be used.
I’ll have to get a can of pumpkin. I’d make it tomorrow but it is snowing to hard to go out.
Happy New Year Anna!
Ooooh, love the center!!
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.
Oh! I forgot to mention that I like the birthday bag with the dog and the earrings. 🙂
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!?
Awesome, love the chocolate center!