Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
- Prep time 15 minutes
- Total time 1 hour & 45 minutes
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Method
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° 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.
Tip from The Test Kitchen: 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.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 154 mg
- Sugars 32 g
- Protein 5 g
- Calories 384
- Total fat 19 g
- Potassium 312 mg
- Cholesterol 60 mg
- Saturated fat 11 g
- Total carbohydrate 52 g
%RDI
- Iron 23
- Folate 19
- Calcium 6
- Vitamin A 15
- Vitamin C 3
