CHOCOLATE PUMPKIN SWIRL LO AF
Hands-on time: 15 minutes Total time: 1¾ hours Makes: 12 servings 2 cups all-purpose flour 1¼ tsp baking powder 1 tsp cinnamon ½ tsp each baking soda and ground ginger ¼ tsp each salt, ground cloves and nutmeg ¾ cup dark chocolate chips ⅓ cup crystallized ginger, diced ⅔ cup unsalted butter, softened 1 cup packed brown sugar 2 eggs 1 cup Fresh Pumpkin Purée (see recipe, page 126) 2 tsp vanilla 115 g semisweet chocolate (about 4 oz), melted and slightly cooled In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger. In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined. Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350°F oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
PER SERVING: about 384 cal, 5 g pro, 19 g total fat (11 g sat. fat), 52 g carb (3 g dietary fibre, 32 g sugar), 60 mg chol, 154 mg sodium, 312 mg potassium. % RDI: 6% calcium, 23% iron, 15% vit A, 3% vit C, 19% folate. To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.