PUMPKIN CHOCOLATE SWIRL PECAN BREAD
Steps:
- Marbling Melt the chocolate and butter in a 2qt. bowl set over a pot of simmering water.( The bottom of the bowl should not touch the water) Stir in the cocoa powder, corn syrup, and water, mixing until smooth. Remove from heat and blend in the baking soda. Keep the mixture warm over the water bath while you prepare the batter. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg and allspice in a medium bowl and whisk until combine. Set aside. In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 min. until lightened in color. Add the brown sugar, 1-2 tablespoons at a time, taking about 2 min. and the sugar taking about 1 min. Add the orange and lemon zests and beat for 1 min. longer. Scrape down the side of bowl as needed. Reduce the mixer speed to medium-low and drizzle in the oil in a steady stream taking about 2 min. Reduce speed to low and add the pumpkin puree. Mix until combined. Add the dry ingredients in two additions and blend for 10-15 seconds until incorporated. Use a large rubber spatula, fold in the pecans. Spoon half batter into prepared pan. Add half chocolate mixture. Add 1/4 of batter. Then chocolate...end with batter. Bake for 55 min. Check with toothpick in center. Make sure it comes out clean. If not add another 5 min. or 10. Remove from oven and place on cooling rack. When cool invert onto rack. Remove the pan, peel off the parchment paper, and turn loaf top side up. Cut with serrated knife into 1/2 inch slices. Store at room temp, tightly covered with plastic wrap for up to 5 days. This loaf may be frozen.
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