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Dark Chocolate Gingerbread Loaf
Dark Chocolate Gingerbread Loaf
Maria Provenzano's dark chocolate gingerbread loaf is topped with a spiced crumble and is the sort of decadent treat that holiday dreams are made of!
Dark Chocolate Gingerbread Loaf
Maria Provenzano
Yield: 2 medium loafs
Ingredients:
2 cups unbleached all-purpose flour
1 teaspoon pumpkin pie spice, or cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 teaspoons baking powder
1 cup brown sugar
½ cup melted butter; cooled
3 eggs; room temperature
3/4 cup sour cream; room temperature
2 tablespoons molasses
2 teaspoons vanilla extract
1½ cup chocolate; chopped if using a bar of chocolate or you can use chocolate chips
Topping:
½ cup butter; melted and cooled
½ cup oats
¼ cup brown sugar
½ teaspoon pumpkin pie spice, or cinnamon
¼ cup sugar
¾ cup unbleached all-purpose flour
Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl combine the flour, pumpkin pie spice, salt, baking powder, baking soda, and brown sugar into a bowl.
3. In another bowl combine the sour cream, molasses, vanilla, and eggs.
4. Stir the sour cream mixture and the melted/cooled butter into the flour mixture
5. Stir until just combined.
6. Fold in the chopped chocolate.
7. Spray the two loaf pans with a good amount of cooking spray.
8. Pour half of the mixture into each pan.
9. In a small bowl get the crumble ready by combining the oats, brown sugar, sugar, cinnamon, and flour together.
10. Stir with a fork and gradually pour in the melted butter.
11. Distribute the crumble evenly over the top of each loaf.
12. Bake at 350 degrees for 35-40 minutes, or until the middle is set and a toothpick comes out clean when inserted.
13. Allow to cool for about 10 minutes or so before taking it out of the pan.
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