The basic batter
110g (½ cup) unsalted butter
280g (1 ¼ cups) granulated sugar
50g (¼ cup) brown sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
185g (1 ¼ cups) plain flour
1 teaspoon baking powder
½ teaspoon salt
60g (¼ cup) sour cream
The chocolate batter
30g (¼ cup) cocoa powder, sifted
2 tablespoons sour cream
1/2 teaspoon instant coffee granules
The pumpkin batter
40g (1/3 cup) plain flour
75g (1/3 cup) canned pumpkin
1 teaspoon maple syrup
For the whipped chocolate ganache
(½ cup) Double cream
150g (1 cup) Dark chocolate, chopped
Butternut squash, sliced thinly
For the chocolate pumpkin bread
- Pre-heat your oven to 180C/350F. Grease and line a 2litre loaf pan with baking paper.
- In the bowl of an electric stand mixer, beat on medium speed, the butter and sugars until light and fluffy. This can take 3 to 4 minutes.
- Add the yolk, eggs, and vanilla extract one at a time, beating until combined after each addition.
- In a separate bowl whisk the flour, baking powder and salt until combined. Alternating between the flour mix and the sour cream, starting and ending with the flour, add to the bowl of the stand mixer and beat on low speed after each addition.
- Divide the batter into two separate bowls.
- For the chocolate batter. Add the cocoa powder, sour cream and coffee granules and stir until combined. For the pumpkin batter, add the pumpkin, flour and maple syrup to the remaining batter and stir until combined.
- Next layer a couple of spoonfuls of the pumpkin batter into the bottom of the prepared pan and smooth with the back of the spoon. Then add a couple of spoonfuls of chocolate batter on top of the pumpkin layer and smooth flat. Continue doing this until all the batter is used. Then with a butter knife, swirl the two batters together.
- Bake in your pre-heated oven for 55-60 mins or until the centre of the loaf springs back when pressed. Remover from the oven onto a wire rack and allow to cool for 15 minutes in the pan before turning out and cooling to room temperature.
For the pumpkin crisps
- Once the bread is removed from the oven, reduce the heat to 110C/230F and lay pumpkin slices on a baking tray. Bake on low heat for 1 ½ hours turning half-way or when fully dried and crisp.
For the chocolate ganache
- Place the cream in a small saucepan over medium heat and heat until bubbles appear around the edge of the pan. Add the chopped chocolate to a separate bowl and pour the hot (not boiling) cream over the chocolate. Cover with a plate and allow to stand for 5 mins. Then whisk until cream and chocolate are fully incorporated and smooth. The ganache needs to set, and this can be down by leaving out at room temperature or in the refrigerator. Ensure that you whisk the ganache every ten minutes or so to make sure it’s smooth and lump free. The ganache needs to cool to the point where it is firm but still soft.
- At this point whip the ganache with electric beaters until light and fluffy. Spoon onto your cooled loaf and swirl with an offset spatula. Add pumpkin crisps and serve.
- If you want to get ahead then make the pumpkin crisps before the chocolate pumpkin bread but make sure to store them in a dry place. Any form of moisture, ie steam from a kettle, will make them soften.
- If you don’t have sour cream at hand the Greek yogurt is a great substitute.
- This recipe can be doubled to make enough batter for two loafs.
- Loaf recipe adapted from Southern Living.
- Pumpkin Crisps inspired by Twigg Studios
Keywords: pumpkin, loaf, dessert, tea, fall, baking