- 16
Ingredients
- 12.4 ounces whole-wheat pastry flour (about 2 3/4 cups)
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/3 cups granulated sugar
- 3/4 cup light olive oil
- 3/4 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
- 1/4 teaspoon vanilla extract
- Cooking spray
- 2 teaspoons powdered sugar
Preparation
Step 1
Preheat oven to 350°F.
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.
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.
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.