Brownie Batter Dark Chocolate Pumpkin Bread

Recipe by The Gourmet RD

Say that 3 times fast!   You guys, I don't even know.  What possessed me to make brownie batter into a loaf and call it bread? Well actually, there's a funny story behind it.  I

Ingredients

• 1 cup whole wheat pastry flour
• ½ cup dark chocolate cocoa powder
• ½ tsp baking powder
• ½ tsp coarse salt
• 1 cup dark chocolate chips (divided)
• ½ tbsp brown sugar
• 2 eggs
• 1 (15 oz.) can pure pumpkin
• ¼ cup canola oil
• ¼ cup milk
• 1½ tsp vanilla extract or vanilla bean paste
• chopped walnuts, for topping

Method

1. Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking powder and salt in a bowl. Set aside. In a glass measuring cup, microwave ½ cup dark chocolate chips for 30-60 seconds, until melted. Allow to slightly cool. In a stand mixer bowl fitted with the paddle attachment, mix together brown sugar and eggs until fluffy. Slowly add in eggs, pumpkin, oil, milk and vanilla. Mix in melted dark chocolate. Whisk in dry ingredients until just combined. Fold in remaining whole chocolate chips. Pour batter into a loaf pan coated with cooking spray. Top with chopped walnuts. Bake for 35-45 minutes, until toothpick inserted in the center comes out clean. Allow to cool on a wire rack before slicing.

View the recipe instructions at The Gourmet RD