Just in case you haven’t had enough pumpkin this fall, here’s yet another way to add the delicious squash into your diet. But be prepared, this is not your traditional pumpkin bread. In fact, there’s a good chance this bread may not last on the kitchen counter for more than a day or two. Enjoy with a cup of coffee or tea or just eat straight from the pan.
Recipe adapted from Half Baked Harvest
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8 people or 4 hungry people
1 cup canned pumpkin
½ cup applesauce
2 tablespoons molasses
2 teaspoons vanilla extract
1/3 cup coffee
1 ½ cups whole wheat flour
¾ cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
1 cup chocolate chips
2 tablespoons unsalted butter
¼ teaspoon salt
2 tablespoons sugar
3 tablespoons unsalted butter
¼ teaspoon salt
1/2 cup brown sugar
3 tablespoons whole wheat flour
3/4 cup chopped pecans
1/2 cup oats
1 teaspoon pumpkin pie spice
1. Preheat oven to 350°F. Grease a 9-inch by 5-inch loaf pan. To make molten chocolate, melt chocolate and butter until smooth (about 1 minute), stirring periodically.
2. Whisk together egg and sugar.
3. Add chocolate mixture to egg mixture. Add salt. Put in fridge.
4. To make pumpkin batter, combine pumpkin, apple sauce, eggs, molasses, vanilla extract and coffee until smooth.
5. Whisk together flour, brown sugar, baking soda, salt and pumpkin pie spice.
6. Add the flour mixture to the pumpkin mixture.
7. Pour into loaf pan.
8. To make the streusel, combine salt, brown sugar, flour, pecans, oats and pumpkin pie spice. Add butter, and mix until crumbly.
9. Dig a “valley” in the middle of the pumpkin batter. Pour molten chocolate in “valley” to create a row in the middle. Close in the molten middle by spooning pumpkin batter over the chocolate row.
10. Sprinkle the streusel on top.
11. Bake for 50 minutes or until golden. Cool for 10 minutes and enjoy.