Everything is better with chocolate. Including pumpkin! This recipe uses organic pumpkin pie filling to get the rich pumpkiny taste and the perfect amount of spice.
2 1/2 cups plus 2 tablespoons of unbleached all-purpose flour
1 cup of Hershey’s Special Dark Cocoa Powder
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 3/4 cups organic pumpkin pie filling
3/4 cup of organic lowfat vanilla yogurt
1 1/2 teaspoons of vanilla extract
2 1/4 sticks of unsalted butter, softened
3/4 cup Stevia baking blend
1 1/2 cups of dark brown sugar
5 large eggs
How I Made It:
Preheat the oven to 350 degrees. Prepare two loaf pans with baking spray.
In a standing mixer, beat the butter and Stevia until fluffy. Add the brown sugar and beat to combine. Add the eggs one at a time, thoroughly combining in between.
In a large bowl, sift together the dry ingredients. In another bowl, combine the pumpkin, yogurt, and vanilla.
When the butter mixture is done, add the flour mixture and pumpkin mixture in batches, alternating between the two. You will have a dark chocolate brown batter when you’re done.
Fill the loaf pans 3/4 of the way full. Bake for 40 minutes or until a cake tester comes out with just a few crumbs.
Serve warm with ice cream or at room temperature like pumpkin bread.
How It Turned Out:
Delicious! Rich without being overpowering, this is great as dessert or a coffee break treat.