Spiced Pumpkin Toffee Bread with Bittersweet Chocolate

Spiced Pumpkin Toffee Bread with Bittersweet Chocolate

recipe courtesy of Carrie

Makes 1 loaf

·         1/2 cup granulated sugar

·         1/2 cup packed dark brown sugar

·         1 egg

·         1 egg yolk

·         1/2 cup vegetable oil

·         3/4 cup pumpkin purée (Jensen prefers Libby’s)

·         1/3 cup sour cream

·         1 teaspoon pure vanilla extract

·         1 teaspoon grated fresh ginger

·         1 cup all-purpose flour

·         1/4 cup almond meal or almond flour

·         1/2 teaspoon sea salt

·         1 teaspoon freshly grated nutmeg

·         1 teaspoon cinnamon

·         1/4 teaspoon ground cardamom

·         3/4 teaspoon baking soda

·         3/4 cup Heath toffee bits

·         1/2 cup semisweet or bittersweet chocolate chips

Preheat oven to 350 degrees. Grease and flour an 8½-by-4½-inch loaf pan. Line the bottom and two longer sides with a piece of parchment paper, letting it hang over the edges to make it easier to lift out the loaf.

In a medium bowl, whisk together the granulated sugar, brown sugar, egg, egg yolk, vegetable oil, pumpkin purée, sour cream, vanilla extract and fresh ginger.

In a separate bowl, whisk together the all-purpose flour, almond flour, sea salt, nutmeg, cinnamon, cardamom and baking soda. Stir the flour mixture into the pumpkin mixture until fully combined. Fold in the toffee bits and chocolate chips.

Pour batter into the prepared pan. Bake on the middle rack for 45 to 55 minutes, or until golden brown and a knife inserted in the center comes out clean. Allow to cool on a wire rack before removing from the pan.