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I turned pumpkin bread into a chocolate lovers dream.

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

And really, would you expect anything less from me?

I. Hope. Not.

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

I have been wanting to make a molten chocolate bread since I saw this beyond gorgeous (and genius) loaf over at Lady and Pups. Originally, I thought I would just make the bread, eat the bread, and call it a day. But then you know, typical life stuff happened and sadly I forgot all about it.

Until the other day when I was toying with the idea of making pumpkin bread. See, I was down in Denver last week and if you know anything about me than you know it is rare for me to make the a down to Denver. Normally, I stay in the kitchen and do what I do. It’s the hour and half drive that gets me. I really just hate wasting an hour and half there, and hour and half back (or more if you get stuck in the horrible Denver traffic). Being in the car is just not my thing, but I had to go down last week on official “barn” business” . This barn business ended with a trip to William Sonoma for some fall baking essentials (read, Thanksgiving cookie cutters… obviously), but the best part was surely the pumpkin bread. They had it baking in the oven, and you guys, it smelled so good in there. Just like fall. Like everything you would want it to smell like, but maybe better. SO GOOD.

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Even though that pumpkin bread smelled beyond incredible, I still wasn’t sure I wanted to make it. I mean, I needed a way to make it my own. Make it Tieghan like. And then somehow, out of nowhere on the car ride home I said to myself (in my head) “molten chocolate pumpkin streusel bread” and then just like that this recipe was born. I literally got up, and first thing the next morning made molten chocolate pumpkin streusel bread. Twice actually, because the first loaf just wasn’t molten chocolate enough for me. If you’re gonna make molten chocolate anything, it has to be heaven on the molten part. Meaning lots of oozing chocolate.

No other way.

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Like everything I seem to be making these days, you could say this is a tad over the top. I mean, there is a lot gooey chocolate and yes, I totally doubled the streusel. I couldn’t help myself, I mean one, streusel rules and two, fall is all about streusel – cinnamon spice… and everything nice. Sorry, sorry I just had to. I mean it’s Tuesday, sometimes a little cheesiness helps get you over the hump.

Thankfully we have chocolate to fix all.

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

You guys are going to kill me, but can I please try to make the argument that this is at least semi-healthy? I know, I do this all the time, but with this loaf it’s so true. Minus the sugar and butter of course. Oops.

But look, there is plenty of whole wheat flour, pumpkin (of course), spices, pecans and even oatmeal. See, see?? Those are healthy breakfast foods. Again, balance is key. Ok so fine, I personally wouldn’t eat this for breakfast at seven in the morning, but brunch is totally fair game. Snack? For sure, and dessert – of course. I highly recommend pouring yourself a cold glass of milk and cozying up next to the fire with a warm slice of this. If you haven’t started up your fireplace yet (you probably should), grab a heater, a blanket or whatever. If you don’t like the heat, you’d hate me. My dad thinks my mom and I are INSANE.

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

So this bread is pretty simple to make. It’s a basic pumpkin bread with molten chocolate filling and a whole lot of cinnamon pecan streusel on top. The trickiest part is adding the molten chocolate into the pumpkin bread dough, but really whatever you do, just make sure you have one row of chocolate. If you can manage to just swirl it into the bread, the chocolate will be all gooey. And trust me, you want the gooey chocolate.

Almost done, but first I just have to tell you that when you do make this – which I am hoping you will, and that it will hopefully be soon – you should probably invite some people over. There are two reasons behind this. One, the house smells AMAZING. Like so freaking good. It’s kind of like Thanksgiving, but minus the Turkey smell. Two? If you don’t have people over, you will most likely eat the whole loaf yourself, because warm pumpkin spiced bread that is oozing with molten chocolate and topped with buttery pecan, cinnamon AND oat crumble is simply too hard to resist.

If you can, umm wow, your will power is good.

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Molten Chocolate Pumpkin + Oatmeal Streusel Bread…heavy on the Chocolate + Streusel.

Prep Time 20 minutes
Cook Time 55 minutes
Rest 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 Servings
Calories Per Serving: 689 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Molten Chocolate

  • 5 ounces semi-sweet chocolate
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 egg
  • 2 tablespoon granulated sugar

Bread

  • 1 cup pure pumpkin puree
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 1/4 cup strong black coffee + 1/4 cup buttermilk if needed
  • 1 1/2 cups white whole wheat or whole what pastry flour
  • 3/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice (or 1t cinnamon 1/2t nutmeg, 1/2t ginger, 1/2t all-spice)

Streusel

Instructions

  • To make the molten chocolate filling, add the chocolate and butter to a small microwave safe bowl or glass measuring cup. Microwave on 30 second intervals, stirring after each until melted and smooth. This took me about 1 minute.
  • In a separate bowl, whisk together the egg and sugar until very pale in color, about 3 minutes. Stir the melted chocolate into the egg mixture. Now stir in the salt. Place the bowl of chocolate in the fridge while you prepare the bread.
  • Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan thoroughly with nonstick spray.
  • Whisk together the pumpkin puree, canola oil, eggs, molasses, vanilla, and coffee in a medium size mixing bowl until smooth. Fold in the whole wheat flour, brown sugar, baking soda, salt and pumpkin pie spice until just combined. If the dough seems too dry, stir in the buttermilk. Pour the mixture into the prepared greased bread pan.
  • To make the streusel, add the brown sugar, whole wheat flour, pecans, oatmeal and cinnamon to a mixing bowl. Add the softened butter and, using your hands, work the butter into the dry ingredients until everything is moist. Set aside.
  • Now grab the molten chocolate from the fridge, it should be slightly stiff by now. Using a spoon, push the pumpkin bread dough from the middle of the loaf pan to the sides. You want to create a little pocket in the middle of the pumpkin bread dough for the chocolate. It will want to sink back in, but just do your best. Spoon the chocolate into the middle of the bread, creating a row of chocolate right down the center of the loaf. Using another clean spoon, carefully lift the pumpkin dough that is on the side of the chocolate up and over the chocolate to inclose the molten layer. Don't worry if it is not perfect, the main goal is just to have one long row of chocolate running through the loaf.
  • Once the chocolate is enclosed, spread the streusel over top of the bread dough.
  • Bake for 50-55 minutes or until the top is lightly golden. Remove from the oven and let sit 5-10 minutes, then invert the bread out onto a clean surface. Sprinkle with powdered sugar if desired, slice and enjoy warm with cold milk or hot coffee!

Notes

*Inspired by this bread of at [Lady and Pups | http://ladyandpups.com/2014/02/03/molten-choco-banana-bread-eng/]

Molten Chocolate Pumpkin Streusel Bread...heavy on the Chocolate + Streusel | halfbakedharvest.com @hbharvest

Best pumpkin bread ever. Seriously.

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Comments

  1. 5 stars
    I did not have a loaf pan so made it as muffins. All I can say is that these were amazingly good and moist! Somehow, these tasted even better the next day. Yes, the chocolate is not molten anymore but it’s still very fudgy and I think I prefer that better. I like knowing that a baked good has lasting power as we like to spread out our enjoyment of a baked good over 3-4 days and this is it!

    My first time rating and providing feedback on any recipe, it’s that good!

  2. I found an amazing hack with this recipe. If you put parchment paper in a smaller loaf pan (my glass pyrex dish is narrower), and put the chocate in there to cool in the shape of the loaf pan, you can just carefully peel it off after putting half the batter into your 5in loaf pan, and then add the rest of the batter on top. That way you get an even layer, and much easier than the spooning. I’ve made this recipe many times. It’s so so so good. Never any leftover at parties. Usually takeslonger than an hour for me.

  3. 4 stars
    WOW! Made this last night…so decadent and delicious! The streusel is truly Fall in your mouth. The chocolate is over the top good…this is a go to for a specialty bread! But make it when you have a lot of people around to enjoy…one slice is plenty.

    1. Hey Caitlin,
      You can use GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. hey Anna, an equal amount of mashed banana should work well, but I have not tested it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Megan! I am sure that will be fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. Hello,
    I know this is an old recipe, but do you think this would work if I replaced the molten chocolate with chocolate chips? The bread would be the same without it correct? There are other recipes online but this one looks the best.
    Thanks!

    1. Hi! I am sure chocolate chips will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  5. You could definitely see your skills in the article you write.
    The sector hopes for even more passionate writers such as you who aren’t afraid to mention how they believe.
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  6. I baked this recipe and it was AMAZING. I didn’t change anything in the recipe and it came out perfect–not too sweet yet super duper tasty, AND moist!!! And my husband loved it too. I had to wrap up and freeze half of it because it’s just him and me…when I took it out to thaw (then put it in the oven to heat up), it still tasted AMAZING. Thank you for the awesome recipes Tieghan!

  7. this looks seriously amazing…i need to make it asap! two questions though:
    1. is it okay if i use all-purpose flour?
    2. can i leave out the pecans in the streusel (family allergies) or should i replace them with something?
    thank you!

    1. Hi! Yes, all-purpose will be great. You can leave out the pecans, but use and equal amount of flour. Let me know if you have questions. Thank you!

      1. great! when you say equal amount of flour, do you mean to replace a cup of flour for the pecans? or just the equal amount of flour for the bread or the streusel? thank you again!

        1. Hey Natalia! Sorry, I didn’t realize what you where asking. Just use 1/4 cup flour in place of the pecans in the streusel . Let me know if you have any other questions.

    1. Hey Patricia! I have never tried using a gluten free flour, so I cannot say for sure. If you regularly bake with gluten free flour blends and are happy with the results I would think that using that in place of the flour might work, but again I cannot say for sure. Please let me know if you do give it a try. Thanks so much! ?

  8. It was one of the best pumpkin breads that I’ve ever eaten! Molten chocolate – gorgeous. And this pecan streusel is awesome. I read your blog very often and I am always impressed. You have so many great ideas! Many greetings from Europe 🙂

  9. hi,

    your cake is so beautiful ! Congrats! want to make the same! but i don’t like coffee,can i leave the coffee out?

    thank you

    1. Hi Breanna, it will not be as great as if you where to slice it first time around, but I think it will still ooze! 🙂

      Thank you and enjoy!

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  11. This looks awesome. I’m going to make it for Thanksgiving. Any suggestions for a streusel topping without the nuts? (Nut allergic son coming home from college for the holiday)

    1. Hey Risa!! You can just leave the nuts out, no big deal. Hope you all love this bread and please let me know if you have any more questions.

  12. I made this for my manager’s birthday last week, and it was absolutely divine. In South Africa we don’t get canned pumpkin like you guys in the USA, so I steamed and mashed butternut. When I had finished the batter, I found it to be quite runny, so I added an extra half cup of flour, and the bread part came out beautifully, with the chocolate not sinking.
    Lovely recipe, thanks so much for sharing 🙂

    1. Oh yeah!! I am so exited you loved this. Thank you for letting me know and great idea to swap mashed butternut!! 🙂 Hope you have a great week!

  13. Hi! I made this and it didn’t go so well — it seemed like the chocolate layer was too thick and heavy? The bread didn’t hold and the chocolate just kind of oozed out. Perhaps I didn’t put the chocolate down far enough? Looking forward to trying it again. 🙂

    1. Hey Kristen,

      I am so sorry this did not turn out for you. Hope you were still able to eat it. It is hard to say what might have been the problem. Did the bread just fall apart? Or did the chocolate just ooze out of the top of the bread? If so, you probably did not cover the chocolate well enough. With my loafs, I did not have any issues with the bread falling apart or oozing out. The top is VERY crumbly because of all the streusel. Also, are you sure the bread was fully baked before removing it from the oven?
      Hope I can help you get this right. Thanks so much, Tieghan!!

  14. I saw this and wanted to make it immediately. Then I read your post, and when I got to the part about it being somewhat healthy I thought, oh, excellent, even better. Then I read the recipe. Seriously?! A cup and a half of sugar!!!? Hardly necessary. I’ve been cutting sugar nearly in half, when I even bake sweets, for decades. And, if I still make this, I definitely will. (I will probably put no more than 1/4-1/3 cup sugar in the streusel for instance.) Baked goods don’t need to make your mouth pucker to be good.

    1. Hey Nan, You can adapted this to your needs and yes, I do think 1/3 cup or even a 1/4 cup of sugar would be great.
      Hope you love this bread!

  15. This looks unbelievably tempting. Fantastic combination of flavours and texture. Although it’s real hot here in the Southern hemisphere, I making it this weekend. Thanks

  16. Wow! This pumpkin bread looks delicious!!! Molten chocolate add a new twist to the typical fall bread. Love it. Pinned!

  17. OMYGOODNESS this loaf! And since I just read the comment from Aepinda ^^ I have to admit that my first thought when I saw this in my e-mail was just “damnnnn” haha. I’m dying at that molten center.

  18. Is this real life? I mean seriously, is this recipe real? I need this in my life. I feel like I’ve been lied to because I have never heard or seen a molten-center bread until now. My world will never be the same again.

  19. I am embarrassed to admit that the words that came out of my mouth when saw this was “holy balls.” Ladylike, no. But it really describes how I felt when I saw this. Looks amazing!

  20. Any reason why you can’t put down 1/4 of the pumpkin batter, then the chocolate, then cover with remaining pumpkin?

  21. Oh good lordy, this is one of the best things I could imagine. Scrap that, I never even imagined something so lush!

  22. OMG how crazy, I actually thought of making something similar to this when I saw the Lady + Pups’ molten chocolate banana bread, but thought I’d use nutella and then totally forgot about it by the time pumpkin season . Yours looks absolutely AMAZING. Now I know I definitely have to give it a go!

    Just perfect, as always.

  23. You did NOT just make molten lava pumpkin cake. I cannot wait to make this. Holy yum. Your photos are gorgeous, btw 🙂

  24. This is amazing!!! You’re right. . I wouldn’t expect anything less than this from you. . gorgeous and make me want to sink my teeth right in!! Pinned!!!

  25. This looks so good. Ugh! I just went sugar free this week to lose weight. Maybe once I reach my goal this could be a reward.

  26. I love the way your mind works, Tieghan! This is the perfect fall treat! (and it helps that we can say it’s kinda healthy 😉 YUM!

  27. Giiiiirl you need to cool it soon or else you’ll find me abandoning my own blog and baking all your recipes. Everything looks stunning! And pumpkin + chocolate = match made in heaven. Hope you’re off to a good week!

  28. OH my!!! Is it even legal for a cake to look this good?
    I think I am going to save one of those pics and make it my desktop picture. 😛
    I mean, SERIOUSLY, how yummy does that cake look?!!

  29. Hello?! I’m trying to lose my baby weight and you posts THIS? So unfair. And streusel always has to be doubled, this should be a rule! Man this looks delicious!

  30. This does look tasty. Could you not just pour a little of the pumpkin in the bottom of the pan then add the chocolate then finish putting the pumpkin on top? Just curious as to why this would not work.

    1. Hey Charlotte, that sort of works, but I found the chocolate spreads less doing it the way I directed. Feel free to try whatever though. Hope you love the bread and thanks for the kind words! 🙂

    1. Hi I want to make this for a party I’m having tomorrow after work , but I obviously want tot to be warm and molten but if I make it ahead can I reheat it to create the oozy chocolate thing or is it out of the oven is the only way it works ?