Ingredients
-
1 3/4 cups all-purpose flour
-
2 teaspoons Pumpkin Pie Spice
-
1/3 cup TamarindOH! Sauce
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
2 large eggs
-
1 1/4 cups granulated sugar
-
1/2 cup unsalted butter, melted
-
1/2 cup buttermilk
-
2 teaspoons vanilla
-
1 cup canned pumpkin
-
3 ounces dark chocolate, melted
-
2 tablespoons unsweetened cocoa powder
-
1/2 cup milk of your choice
Preparation
-
Preheat oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
-
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
-
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
-
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
-
Divide batter in half. Add the melted chocolate, 1/2 cup of milk, TamarindOH! Sauce & cocoa powder to half of the batter; stir to combine.
-
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
-
Serve with warm milk or a glass of wine or our TamarindOH! Dark & Stormy Drink
*Recipe Adapted from the Better Home & Garden Recipe