Pumpkin Chocolate Tea Bread

24 October 2013 Drew Zandonella-Stannard

To live in Seattle is to learn to appreciate the rain. To listen to its rhythmic pitter patter as it falls on leaves and through branches onto the wet ground, to splash around in puddles and not care about getting wet, to enjoy the peace of being enveloped in water and clouds. But when you've had your fill and the rain is still coming down, as it often will, retreating to the kitchen to bake can be a wonderful way to warm the rest of a gray afternoon.

Today we're sharing a delicious recipe for pumpkin chocolate tea bread that is designed with children in mind. With a couple of mixing bowls, spoons, and measuring cups, children big and small can help assemble this tasty, festive loaf. It’s a great use for that winter squash you brought back from the farmer's market or the pumpkin patch, but canned pumpkin works equally well. If you do purchase canned pumpkin, look for the kind that comes in a cardboard Tetra Pak so you won't need to worry about the sharp edges of a can.

It is said that you eat with your eyes first, but when you smell the spicy sweet aromas of cinnamon, ginger, clove, and nutmeg mingling with the comforting scents of pumpkin and chocolate, we think you'll agree with us that sometimes you definitely eat with your nose first. Try it, share it, and enjoy!

Pumpkin Chocolate Tea Bread

Adapted from Diane Rosen-Worthington

  • 8 tablespoons (1 stick) butter
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 cup pumpkin (or any winter squash) puree
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon cinnamon
  • Heaping 1/4 teaspoon ginger
  • 1/8 teaspoon each cloves and nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • One 3 oz. bar of Theo 70% dark chocolate, melted

 

Instructions

  • Preheat the oven to 350F. Butter and flour a 9×5″ loaf pan.

  • In a small saucepan, melt the butter, then whisk in the sugar, eggs, vanilla, and pumpkin.

  • In a separate bowl, whisk together all of the remaining ingredients, except for the chocolate, then stir them into the pumpkin mixture until just combined.

  • Scrape half of the batter into the prepared pan, spreading evenly.

  • Pour half of the chocolate down the middle and swirl it in with a small offset spatula or a butter knife. Top with the remaining batter and then the remaining chocolate, swirling it into the batter as before. Bake in the center of the oven for about an hour, or until a toothpick tester comes out clean. Cool for at least 10 minutes. 

  • To remove the loaf from the pan, run an offset spatula around the edge, then invert it onto a cooling rack. Turn right side up and serve in thick slices.

 

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