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Orange-Spice Chocolate & Pumpkin Bread


1 1/2 c. granulated sugar
1/4 c. unsalted butter, softened
2 large eggs
8 oz. peeled and grated raw pumpkin or butternut squash (about 2 cups), or same quantity of canned pumpkin
3 c. all-purpose flour
1/2 t. baking soda
1/2 t. salt
1/2 t. baking powder
1/2 t. ground nutmeg
1/2 t. allspice
1/2 t. cinnamon
1/4 t. ground cloves
1/4 c. water
2 oz. Green & Black’s Maya Gold chocolate, chopped


Preheat oven to 350°F. Brush 9 x 5-inch loaf pan with some melted butter and dust with flour. Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well between each addition, then add grated pumpkin and mix well.

Sift together flour, baking soda, salt, baking powder and all spices, and stir into pumpkin mixture alternating with water, until everything is incorporated.

Spoon about half of batter into loaf pan. Sprinkle about half of chocolate pieces on top of batter then cover with remaining batter. Dig into batter with spoon, parting to form trench along top of loaf, and fill with remaining chocolate, letting some of chocolate remain on top of loaf. Smooth over hole with spoon.

Bake 50 minutes to 1 hour. (Length of baking time depends on how moist pumpkin is; may need to bake a little longer.) Cover with foil after 30 minutes to prevent burning. Test by inserting skewer into center: if it comes out clean (although there might be melted chocolate left on skewer), loaf is cooked. Turn onto wire rack and let cool before serving.

Check out for more details. All materials are courtesy of Green & Black’s.

Published in the December 21, 2005 issue of Farm World.