Our friends at Cut Cooking have created this deliciously moist chocolate loaf recipe using our couverture semisweet chocolate.
The trick to making this treat is to layer the pumpkin batter with melted chocolate drops and swirl the batter before baking. This gives the loaf a slight marbled effect.
We've adapted the recipe slightly to use traditional ingredients but with links to Cut Cooking's own gluten-free flour mix and fall spice mix.
- 3 eggs
- 1/4 cup sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 1 cup pumpkin purée
- 1/3 cup olive oil
- 1 1/2 cup regular all-purpose flour or gluten-free flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/4 cup Cococo Semisweet Chocolate Drops
- 1/4 cup nut butter (we love almond, cashew or even a hazelnut spread!)
Preheat oven to 350°F. Grease one standard loaf pan.
Using an electric mixer, combine everything except chocolate drops and nut butter. Stir well.
On low heat, melt chocolate chips and nut butter, stirring often.
Add 1/2 of pumpkin batter to the greased pan.
Dollop 2/3 of the melted chocolate mixture over pumpkin batter. Using a knife, cut through the batter and spread chocolate, creating a marbled effect.
Layer the remainder of the pumpkin batter and carefully spread over the chocolate layer.
Drizzle the rest last 1/3 of the chocolate over the top of the loaf.
Bake 50 minutes.
Allow to cool on cooling rack. Let cool fully before slicing.
Note: this recipes freezes very well.
Download this recipe as a pdf
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