Chocolate Pumpkin Bread
Chilling 3 h
Ingredients · Servings 8
- 1/4 cup (40 g) unbleached all-purpose flour
- 2 tbsp unsalted butter, softened
- 2 tbsp brown sugar
- 1 tbsp cocoa powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 pinch fleur de sel
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (210 g) brown sugar
- 1 egg
- 1 cup (250 ml) pumpkin purée
- 1/2 cup (125 ml) sour cream
- 5 oz (140 g) 70% dark chocolate or milk chocolate, cut into large pieces (see note)
Method · 1 h 30 min
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine all of the ingredients until just moistened. Set aside.
- In a bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom and salt.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and mix until smooth. With the machine running on low speed, whisk in the pumpkin purée, then the dry ingredients alternating with the sour cream. Add the chocolate and mix well. Spread the mixture out in the prepared loaf pan. Press the cocoa-spice crumble together with your hands, letting it fall in pieces of varying sizes over the batter in the loaf pan.
- Bake for 1 hour or until a toothpick inserted in the centre of the bread comes out clean. Let cool completely on a wire rack, about 3 hours. Unmould the bread and cut into slices.
Freezes Yes
Yes! Squash season is fast approaching, and that means you’ll soon be craving pumpkin spice everything, a craving that can be satisfied with this loaf that also includes large chocolate chunks. The crumb is incredibly moist, due in part to the sour cream. The top of the loaf is covered with a cocoa-spice crumble for a delightful textural contrast.
