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4.25 from 29 votes

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

I turned pumpkin bread into a chocolate lovers dream.
Prep Time20 mins
Cook Time55 mins
Rest5 mins
Total Time1 hr 20 mins
Course: Bread, Dessert
Cuisine: American
Keyword: chocolate, oatmeal, pumpkin, pumpkin bread
Servings: 8 Servings
Calories: 689kcal
Author: halfbakedharvest

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/]

Nutrition

Calories: 689kcal | Carbohydrates: 81g | Protein: 8g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 400mg | Potassium: 438mg | Fiber: 6g | Sugar: 53g | Vitamin A: 5220IU | Vitamin C: 1.6mg | Calcium: 96mg | Iron: 3.8mg