Kohlman: Pumpkin Chocolate Bread Smells of Fall

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With the pumpkin parade in full swing right now, mixing some of our favorite squash into baked goods is a regular occurrence.

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From muffins to pies, pies to breads, pumpkin adds moisture and flavor – not to mention the health benefits of fiber, beta-carotene, potassium, and other vitamins and minerals.

I don’t know about you, but tasty treats taste much better when I know there is antioxidant action.

I usually use canned pumpkin puree because it looks nice and thick and has such a reliable consistency. If you’re using homemade pumpkin puree, make sure it’s thick and not too runny. Otherwise, the quality of baked goods will be compromised.

Look for pumpkins labeled “pie pumpkins” or “sugar pumpkins.” The specific names are Baby Pam, Autumn Gold, Cinderella, and Fairy Tale.

Pumpkins have a long shelf life and can be stored for months at a cool room temperature. Those big pumpkins you see at the pumpkin patch look attractive but taste the worst. They are stringy, tasteless and watery. Better to keep them for carving on Halloween.

Once you have the perfect pumpkin, wash it and rub it well, place it on a baking sheet and roast it whole at 400 ° F until tender.

Take out of the oven and when it is cold enough to handle, peel off the skin and remove the seeds. You can either mash the puree or pass it in a food processor for an extra smooth texture.

Pumpkin is synonymous with all those glorious hot spices that smell of fall. You know them: cinnamon, nutmeg, ginger, cardamom, cloves. They party wonderfully with pumpkin, so the internet is pretty much exploding with this combination until Christmas. I don’t mind – I love pumpkins. I love the spices. I love them together. Add a little chocolate and a little magic happens.

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Just see how attractive these buns are, all marbled and pretty.

The technique is simple, and yet the effect goes very far. Prepare a pumpkin paste, divide it in half, then mix the cocoa powder into one half. Add the two doughs to the loaf pan (I use an ice cream scoop for the chocolate dough), then marble them together.

I love that these breads turn out differently every time I bake them. This recipe makes two breads – one to eat now and one to freeze for later.

Your future self thanks you already.

Pumpkin Marbled Chocolate Bread

4 cups of all-purpose flour

2 teaspoons of salt

2 teaspoons of ground cinnamon

1 teaspoon of ground ginger

1 teaspoon of baking soda

1 teaspoon of baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

4 large eggs

1 1/2 cup granulated sugar

2/3 cup packed brown sugar

2 cups of pumpkin puree

1 cup of canola oil

1/2 cup sour cream or plain Greek yogurt (not low / fat free)

1/2 cup whole milk

1 cup unsweetened cocoa powder, sifted

1/2 cup chopped dark chocolate or chocolate chips (optional)

1. Preheat the oven to 350ºF. Lightly grease two 9 × 5-inch loaf pans and line with parchment paper.

2. In a large bowl, combine flour, salt, spices and baking powder / soda. In a small bowl, combine sour cream and milk.

3. In the bowl of a stand mixer fitted with a paddle, beat together eggs, sugars, pumpkin puree and oil until smooth. Scrape the bowl as needed.

4. On low speed, add half of the dry ingredients to the bowl, stirring just to incorporate. There must still be streaks of flour. Add the milk mixture, scrape the bowl, then add the rest of the flour mixture. Be careful not to over mix. Remove half of the dough into a bowl.

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5. To the remaining batter in the bowl of the stand mixer, slowly add the cocoa powder, stirring until incorporated. If you are using chocolate chips, add them now.

6. Add a few balls of plain pumpkin dough to each loaf pan. Use an ice cream scoop and add a few balls of chocolate dough. Using a butter knife, marble the two together. Repeat with the remaining pasta. For a larger marbled effect, use large spoons of each paste and try not to over mix. For a finer marbled effect, use smaller spoons and mix the two a bit more, but not to the point of losing the look completely.

5. Bake for about 60-70 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool for 10 minutes in the pan on a wire rack. Remove from the pan and let cool completely. Store in an airtight container at room temperature. If not consumed within two days, freeze it in a resealable plastic bag. Makes 2 loaves of bread.

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