Chocolate and pumpkin flavors pair perfectly together in this diabetic-friendly loaf bread recipe.
Ingredients:
nonstick cooking spray
3 ounces bittersweet chocolate, chopped
3 tablespoons water
2 tablespoons packed brown sugar (see tip)
2 tablespoons chopped pecans
2 teaspoons chilled butter
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 eggs, lightly beaten
¾ cup canned pumpkin
⅓ cup maple syrup
¼ cup unsweetened applesauce
¼ cup neutral oil, such as canola or avocado
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees Fahrenheit. Coat a 9x5-inch loaf pan with cooking spray. In a small saucepan cook and stir chocolate and the water over low until melted and smooth; cool.
Meanwhile, in a small bowl stir together brown sugar and pecans. Using a fork, cut in butter until crumbly.
In a large bowl stir together flour, baking soda, pumpkin pie spice and salt. In a medium bowl combine the remaining ingredients. Add pumpkin mixture to flour mixture; stir just until moistened.
Spread half of the batter into the prepared loaf pan. Drizzle with half of the melted chocolate; swirl chocolate into batter with a narrow metal spatula. Repeat with the remaining batter and chocolate. Sprinkle with pecan mixture.
Bake 40 to 45 minutes or until a toothpick comes out clean. Cool bread in pan on a wire rack 10 minutes. Remove; cool completely on wire rack.
