Baking Instructions

• Preheat the oven to 350°F (180°C) and butter and flour a 9-inch by 5-inch loaf pan.
• In a bowl, mix flour, cinnamon, baking powder, baking soda, salt, ginger, and allspice together until well combined.
• In another bowl, combine the pumpkin puree, 1 cup brown sugar, buttermilk, eggs, oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Remove 1 cup of the batter and place it in the bowl that held the wet ingredients.
• In a microwave-safe bowl or in a small pan over a low flame, combine chocolate and cream and heat until melted.
• Add the chocolate mixture and the remaining ¼ cup of brown sugar to the cup of batter and gently whisk to combine.
• Spread ⅓ of the pumpkin batter in the bottom of the loaf pan. Top with ½ of the chocolate batter. Top the chocolate batter with another ⅓ of the pumpkin batter, then add the remaining chocolate batter. Finish with the final third of the pumpkin batter.
• Run a thin knife through the batter in an “s” pattern just once or twice.
• Sprinkle with the granulated sugar (if using) and bake for roughly 50 minutes, or until a toothpick comes out clean.
• Let cool for 15 minutes before inverting onto a wire rack to finish cooling.
• Store in an airtight container at room temperature or in the refrigerator for up to three days. You can also freeze this bread in an airtight container for up to 2 months.