Molten Chocolate Pumpkin + Oatmeal Streusel Bread…heavy on the Chocolate + Streusel. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 1 hour and 20 minutes Prep Time 20 minutes Cook Time 55 minutes Rating 4.38 out of 5 stars (35) Ingredients 8 servings 5 ounces semi-sweet chocolate2 tablespoons unsalted butter1/4 teaspoon salt1 egg2 tablespoon granulated sugar1 cup pure pumpkin puree1/2 cup canola oil2 eggs1 tablespoon molasses2 teaspoons vanilla extract1/4 cup strong black coffee + 1/4 cup buttermilk if needed1 1/2 cups white whole wheat or whole what pastry flour3/4 cup brown sugar1 teaspoon baking soda1/2 teaspoon salt2 1/2 teaspoons pumpkin pie spice (or 1t cinnamon (1/2t nutmeg, 1/2t ginger, 1/2t all-spice)6 tablespoons salted butter (softened)3/4 cup brown sugar1/3 cup whole wheat flour1 cup roughly chopped pecans1/2 cup old fashioned oatmeal1 teaspoon cinnamon Calories AmericanDessertsKid-FriendlyBakingDairyEggsIntermediateQuick and EasyFallBudget-FriendlyComfort FoodGrainsSweetCreamyBreads ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 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. Step 2 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. Step 3 Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan thoroughly with nonstick spray. Step 4 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. Step 5 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. Step 6 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. Step 7 Once the chocolate is enclosed, spread the streusel over top of the bread dough. Step 8 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!
