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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!
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Dark Chocolate Gingerbread Loaf

Maria Provenzano

Yield: 2 medium loafs



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



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



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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