Pumpkin Chocolate Bread filled with delicious Milk Chocolate disks and a perfect breakfast or dessert! This recipe comes together in just a few minutes and doesn’t need a mixer to make your house smell like Fall is here! Look at those chocolate disks with molten centers!
Not going to lie, it isn’t even October yet and I am already feeling pumpkin obsessed! I am a lover of the holiday season. Every year I go all out as soon as Labor Day passes and I stay completely on board with the “wow that lady really just loves the holidays” until the end of the year. Then I am completely burnt out and I don’t want to even think about the holidays again until April. It works out pretty well for me, the only things in between are my birthday in January and Valentine’s Day in February, both of which I officially am off duty for.
If you hop on board the crazy holiday lady train with me we will be making stops for Halloween, Thanksgiving, Hanukkah, Christmas and New Years! We’re a Christmakkuh family around here thanks to Seth Cohen and The OC (You should totally google that video, Seth Cohen is awesome).
In fact my oldest is already asking for Moshe and Elfie (her Mensch on a Bench and Elf on a Shelf). They hide around the house wreaking havoc together. We even totally break the rules because both Moshe and Elfie get nightly hugs and kisses before everyone heads to bed for the evening and the scavenger hunt starts up again the next day.
So buckle your seatbelt (which if you are anything like me will feel a bit tighter by the new year) and get on board the holiday train. It is full of delicious baked goods, decadent party treats and almost nothing light or healthy until January! (I kid, I kid, there will be healthy things too!).
This Pumpkin Chocolate Bread is not light or healthy but it is absolutely delicious! I use the chocolate disks in the recipe to add a dramatic flair and to have that molten chocolate middle of the disks while the outside stays crunchy. It is a great textural element to the dish you’ll love. Plus my other favorite thing about this recipe is NO STAND MIXER! That means I don’t have to ask my loving husband to bring it onto the kitchen island for me or to wash it! A whisk is all you need for this easy recipe!
Preheat oven to 350 degrees
Spray a 7×3 loaf pan with baking spray or cover in butter and dust with flour.
Mix together pumpkin puree, eggs, oil, water and sugar until well blended with a whisk.
In a separate bowl add the rest of the ingredients except for the chocolate disks and whisk together.S
Add the dry ingredients to the wet ones and whisk until just combined. Pour into prepared loaf pan. Press the chocolate disks halfway into the batter. Bake for 55-60 minutes, or until a toothpick comes out clean.
- 8 ounces fresh pureed pumpkin (canned works great too)
- 2 eggs
- ½ cup vegetable oil
- ⅓ cup water
- 1½ cups white sugar
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoons salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 pinch ground ginger
- 1 cup milk chocolate disks (I used Hershey's because I was being nostalgic!)
- Preheat oven to 350 degrees
- Spray a 7x3 loaf pan with baking spray or cover in butter and dust with flour.
- Mix together pumpkin puree, eggs, oil, water and sugar until well blended with a whisk.
- In a separate bowl add the rest of the ingredients except for the chocolate disks and whisk together.
- Pour into prepared loaf pan.
- Press the chocolate disks halfway into the batter.
- Bake for 55-60 minutes, or until a toothpick comes out clean.