Double Chocolate Pumpkin Bread

Name: Double Chocolate Pumpkin Bread
Ingredients: 4-1/4 cups Flour, Divided; 2-1/2 teaspoons Baking Powder, Divided; 1 teaspoon Salt; 1 teaspoon Nutmeg; 1 teaspoon Cinnamon; 3-1/2 cups Granulated Sugar, Divided; 5 Eggs, Divided; 1 cup Canola Oil; 2/3 cups Hot Water; 2 cups Pumpkin Puree; 1/4 cups Baking Cocoa; 4 Tablespoons Butter, Softened; 1/4 cups Brown Sugar; 1/2 cups Milk; 1/2 cups Chocolate Chips

15 ingredients

7 steps

Ingredients

4-1/4 cups Flour, Divided
2-1/2 teaspoons Baking Powder, Divided
1 teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Cinnamon
3-1/2 cups Granulated Sugar, Divided
5 Eggs, Divided
1 cup Canola Oil
2/3 cups Hot Water
2 cups Pumpkin Puree
1/4 cups Baking Cocoa
4 Tablespoons Butter, Softened
1/4 cups Brown Sugar
1/2 cups Milk
1/2 cups Chocolate Chips

Directions

1

Preheat oven to 350°F. Grease two 9-inch loaf pans.
2

For the pumpkin bread, mix 3 1/2 cups flour, 2 teaspoons baking powder, salt, nutmeg, and cinnamon. Stir to combine. Set aside
3

Combine 3 cups sugar, 4 eggs, and oil in a stand mixer, until well mixed. Alternate adding the dry ingredients and hot water. Mix until fully combined. Stir in the pumpkin puree.
4

Divide pumpkin bread mixture between prepared pans.
5

For the chocolate bread, combine remaining 3/4 cup flour, cocoa, and remaining 1/2 teaspoon baking powder. In a separate bowl combine butter, remaining 1/2 cup granulated sugar, and brown sugar. Mix with a mixer until well blended. Add remaining 1 egg and milk. Continue to mix until the egg and milk are fully incorporated. Slowly add the dry ingredients, mixing until combined.
6

Drop the chocolate bread dough by spoonfuls onto the pumpkin bread in the loaf pan. Using a knife, swirl the knife through the chocolate bread to create swirls in the pumpkin bread. Sprinkle the chocolate chips on top of the bread.
7

Bake at 350°F for 1 hour 10 minutes until a knife comes out clean. Allow to cool 20 minutes on a wire rack. Enjoy!