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I turned pumpkin bread into a chocolate lovers dream.
And really, would you expect anything less from me?
I. Hope. Not.
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.
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.
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.
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.
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 + Oatmeal Streusel Bread…heavy on the Chocolate + Streusel.
Servings: 8 Servings
Calories Per Serving: 634 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 6 tablespoons salted butter softened
- 3/4 cup brown sugar
- 1/3 cup whole wheat flour
- 1 cup roughly chopped pecans
- 1/2 cup old fashioned oatmeal
- 1 teaspoon cinnamon
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/]
Best pumpkin bread ever. Seriously.
Can I just use regular whole wheat flour instead of the pastry flour?
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
Oh my god so good
Thank you Mari! xTieghan
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!
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 ???
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Thank you!
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!
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!
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!
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!
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.
thank you so much! im excited to make it 🙂
Hope you love it!! Happy Thanksgiving!! ?
Do you think this will work in a gluten free version?
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! ?
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 🙂
So happy you loved it, thank you!
Could you provide gluten-free version of your recipes
I am sorry, I am not gluten free and cannot provide that info as I do not have experince baking gluten free.
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
HI! Yes, you can omit the coffee, no biggie. let me know if you have other questions. enjoy!
Can I make this ahead and re heat to seven or will the molten thing not work like that ?
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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wholly magnoley, this looks just super fantastic! Can’t wait to make it 🙂
Thank you so much, Suze!! 🙂
Oh…my god
So..nice!!!!!!very nice…
Thank you!
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)
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.