Consider how admirably convenient this combination of ingredients is – pumpkin, chocolate, and a plethora of intoxicating fall spices. Depending on your dining habits, this can work well for both breakfast and desert. Rather, consider this a convenience food of sorts.
Dark Chocolate Chunk Pumpkin Bread
Makes 2 loaves
3 1/4 cups unbleached all-purpose flour OR whole-wheat pastry flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons fine-grain sea salt
one 15 oz can pumpkin puree
1 cup safflower oil
3 cups raw cane sugar
1 teaspoons pure vanilla extract
three 3 oz bars dark chocolate, chopped
1.) Preheat oven to 350 degrees. Grease two 9×5″ loaf pans. In a medium-sized bowl, whisk together the first seven ingredients, from the flour through the salt.
2.) In a separate large bowl, whisk together the pumpkin, oil, and sugar. Beat eggs, one at a time, into pumpkin mixture, and then the stir in the vanilla. Add 3/4 cup tepid water to pumpkin as well as the chocolate chunks. Stir to combine.
3.) Add dry ingredients to the wet and stir until just combined. Pour evenly into the two prepared pans and bake on the middle rack of the oven for 1 hour 15 minutes to 1 hour 40 minutes; until golden. Cool in the pan for 15 minutes and then turn out onto a cooling rack to cool completely.