More About Chocolate-Swirled Pumpkin Bundt
PREP TIME 35min
COOK TIME 1hr 55min
SERVES 16
INGEDRIENTS
12.4 ounces whole-wheat pastry flour (about 2 3/4 cups)
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
1 ⅓ cups granulated sugar
¾ cup light olive oil
¾ cup light sour cream
1 tablespoon grated lemon rind
3 large eggs
3 cups grated Long Island Cheese pumpkin or kabocha or butternut squash
1 (3.5-oz.) bar bittersweet chocolate (72% cacao), melted and slightly cooled
¼ teaspoon vanilla extract
Cooking spray
2 teaspoons powdered sugar
DIRECTIONS
1 Preheat oven to 350°F.
2 Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a medium bowl, stirring with a whisk.
3 Combine granulated sugar, oil, sour cream, rind, and eggs in a large bowl, stirring with a whisk. Stir in pumpkin. Gradually add flour mixture, stirring just until moist. Transfer 2 cups batter to a medium bowl; stir in chocolate and vanilla.
4 Spoon chocolate batter alternately with plain batter into a 10-cup Bundt pan coated with cooking spray. Pull a thin knife through batter to swirl. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar.
COOK TIME 1hr 55min
SERVES 16
INGEDRIENTS
12.4 ounces whole-wheat pastry flour (about 2 3/4 cups)
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
1 ⅓ cups granulated sugar
¾ cup light olive oil
¾ cup light sour cream
1 tablespoon grated lemon rind
3 large eggs
3 cups grated Long Island Cheese pumpkin or kabocha or butternut squash
1 (3.5-oz.) bar bittersweet chocolate (72% cacao), melted and slightly cooled
¼ teaspoon vanilla extract
Cooking spray
2 teaspoons powdered sugar
DIRECTIONS
1 Preheat oven to 350°F.
2 Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a medium bowl, stirring with a whisk.
3 Combine granulated sugar, oil, sour cream, rind, and eggs in a large bowl, stirring with a whisk. Stir in pumpkin. Gradually add flour mixture, stirring just until moist. Transfer 2 cups batter to a medium bowl; stir in chocolate and vanilla.
4 Spoon chocolate batter alternately with plain batter into a 10-cup Bundt pan coated with cooking spray. Pull a thin knife through batter to swirl. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar.
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