Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=~1 hour @ 350° |Source=''MasterChef Junior Bakes'', pg 42 |Yield=~10 servings (1 loaf) |Rating={{Very Good}} }} === Ingredients === * nonsick pan spray * 1 1/2 c all-purpose flour * 1 1/3 c sugar * 1 1/2 t baking powder * 1 t baking soda * 1 t ground cinnamon * 1/2 t ground cardamom * 1/2 t ground ginger * 1/2 t nutmeg, preferably freshly grated * 1/2 t kosher salt * 1/3 c canola oil * 1/2 c buttermilk * 2 large eggs * 1 c cann..."

2022-10-05T20:25:24Z

Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=~1 hour @ 350° |Source=''MasterChef Junior Bakes'', pg 42 |Yield=~10 servings (1 loaf) |Rating={{Very Good}} }} === Ingredients === * nonsick pan spray * 1 1/2 c all-purpose flour * 1 1/3 c sugar * 1 1/2 t baking powder * 1 t baking soda * 1 t ground cinnamon * 1/2 t ground cardamom * 1/2 t ground ginger * 1/2 t nutmeg, preferably freshly grated * 1/2 t kosher salt * 1/3 c canola oil * 1/2 c buttermilk * 2 large eggs * 1 c cann..."

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{{RecipeSummary
|PrepTime=30 min
|CookTime=~1 hour @ 350°
|Source=''MasterChef Junior Bakes'', pg 42
|Yield=~10 servings (1 loaf)
|Rating={{Very Good}}
}}
=== Ingredients ===
* nonsick pan spray
* 1 1/2 c all-purpose flour
* 1 1/3 c sugar
* 1 1/2 t baking powder
* 1 t baking soda
* 1 t ground cinnamon
* 1/2 t ground cardamom
* 1/2 t ground ginger
* 1/2 t nutmeg, preferably freshly grated
* 1/2 t kosher salt
* 1/3 c canola oil
* 1/2 c buttermilk
* 2 large eggs
* 1 c canned, unsweetened pumpkin puree
* 1 t pure vanilla extract
* 1/2 c bittersweet chocolate chips
* 3 T unsweetened Dutch process cocoa powder

=== Preparation ===
Preheat the oven to 350. Coat an 8 1/2 x 4 1/2 inch loaf pan with pan spray and line with parchment paper,<ref>Do not skip the parchment paper</ref> leaving a few inches of overhang on both of the long sides.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt. In a medium bowl, whisk together the oil, buttermilk, eggs, pumpkin puree, and vanilla. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Set aside.

Put the chocolate chips in a microwave-safe bowl and microwave on medium for 40 seconds. Stir, then microwave for another 15-20 seconds, until completely smooth. Set aside.

Pour half of the batter into a separate bowl. Add the cocoa powder and melted chocolate to one of the bowls. Stir just until smooth.

Spool large scoops of each batter into the pan, alternating between pumpkin and chocolate. Once the pan is filled, insert a butter knife and gently swirl the batters together, moving from one end of the pan to the other. Be careful not to overswirl, or the cake will become all chocolate.

Bake until the cake is springy to the touch and a toothpick inserted into the center comes out clean, about 1 hour. If the cake begins to look a little dark on top, tent the top with foil. Transfer pan to a wire rack to cool completely. Store, wrapped in plastic wrap at room temperature, for 3-4 days.

=== Notes ===
<references />

[[Category::Quick Breads]]
[[Category::Pumpkin]]

Fudge-Swirl Pumpkin Bread - Revision history