Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
3 ounces bittersweet chocolate, chopped
3 tablespoons water
2 tablespoons packed brown sugar (see Tip)
2 tablespoons chopped pecans
2 teaspoons chilled butter
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 eggs, lightly beaten
¾ cup canned pumpkin
⅓ cup maple syrup
¼ cup unsweetened applesauce
¼ cup canola oil
1 teaspoon vanilla
Preheat oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray. In a small saucepan cook and stir chocolate and the water over low until melted and smooth; cool.
Meanwhile, in a small bowl stir together brown sugar and pecans. Using a fork, cut in butter until crumbly.
In a large bowl stir together flour, baking soda, pumpkin pie spice and salt. In a medium bowl combine the remaining ingredients. Add pumpkin mixture to flour mixture; stir just until moistened.
Spread half of the batter into the prepared loaf pan. Drizzle with half of the melted chocolate; swirl chocolate into batter with a narrow metal spatula. Repeat with the remaining batter and chocolate. Sprinkle with pecan mixture.
Bake 40 to 45 minutes or until a toothpick comes out clean. Cool bread in pan on a wire rack 10 minutes. Remove; cool completely on wire rack.
Tip: we do not recommend a sugar substitute for this recipe.
156 calories;7 g fat(2 g sat); 1 g fiber; 21 g carbohydrates; 3 g protein; 44 mcg folate; 25 mg cholesterol; 9 g sugars; 6 g added sugars; 1,839 IU vitamin A; 1 mg vitamin C; 21 mg calcium; 1 mg iron; 166 mg sodium; 99 mg potassium