Nutty teff flour and a rich chocolate swirl are great ways to rev up classic pumpkin bread. Though the recipe uses a cup of sugar, it’s not overly sweet—allowing the pumpkin and spice flavors to shine.
How to Make It
Preheat oven to 350°F.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves), stirring with a whisk.
Place sugar, pumpkin, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add buttermilk, vanilla, and eggs; beat until well combined. Add flour mixture; beat at low speed just until combined.
Place chocolate chips in a medium, microwave-safe bowl. Microwave at HIGH 45 seconds or until chocolate melts, stirring after 30 seconds. Add 1 cup batter and cocoa to melted chocolate; stir well to combine.
Spoon half of pumpkin batter into a 9 x 5–inch loaf pan lined with parchment paper; dollop half of chocolate batter on top. Spoon remaining pumpkin batter over chocolate batter; dollop with remaining chocolate batter. Swirl batters together using a knife. Bake at 350°F for 1 hour or until a wooden pick inserted in center of loaf comes out almost clean. Cool 10 minutes in pan on a wire rack. Remove loaf from pan; cool on rack.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice