Why Make This Recipe
Molten Chocolate Pumpkin and Oatmeal Streusel Bread is the perfect fusion of flavors and textures. It combines the rich, deep taste of chocolate with the warmth of pumpkin and spices, making it a wonderful treat for any occasion. The gooey chocolate center and crunchy streusel on top elevate this bread to a special dessert. Whether enjoyed fresh from the oven or toasted the next day, this recipe is sure to impress your family and friends.
How to Make Molten Chocolate Pumpkin and Oatmeal Streusel Bread
Ingredients:
- 5 ounces semi-sweet chocolate
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoon granulated sugar
- 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 wheat pastry flour
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon all-spice)
- 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
Directions:
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To make the molten chocolate filling, add the chocolate and butter to a small microwave-safe bowl. Microwave on 30-second intervals, stirring after each interval until melted and smooth. This should take about 1 minute.
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In a separate bowl, whisk together 1 egg and 2 tablespoons of sugar until very pale in color (about 3 minutes). Stir the melted chocolate into the egg mixture, then add the salt. Place this bowl in the fridge while you prepare the bread.
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Preheat your oven to 350 degrees F. Spray a 9×5 loaf pan thoroughly with nonstick spray.
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In a medium bowl, whisk together the pumpkin puree, canola oil, 2 eggs, molasses, vanilla, and coffee 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, add buttermilk as needed. Pour this mixture into the prepared loaf pan.
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For the streusel, combine brown sugar, whole wheat flour, pecans, oatmeal, and cinnamon in a mixing bowl. Add the softened butter and work it into the dry ingredients using your hands until everything is moist. Set aside.
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Remove the chocolate mixture from the fridge. Push the pumpkin bread dough from the middle of the pan to the sides, creating a pocket in the center. Scoop the chocolate into this pocket. Carefully lift the dough on the sides over the chocolate to enclose it.
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Spread the streusel over the top of the uncooked bread dough.
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Bake for 50-55 minutes, or until the top is lightly golden. Remove from the oven and let sit for 5-10 minutes. Then, invert the bread onto a clean surface. If desired, sprinkle with powdered sugar before slicing. Enjoy warm with cold milk or hot coffee!
How to Serve Molten Chocolate Pumpkin and Oatmeal Streusel Bread
This delicious bread is great on its own or served with a dusting of powdered sugar. It’s perfect for breakfast, an afternoon snack, or even dessert. Pair it with a warm cup of coffee or a glass of cold milk for the ultimate treat.
How to Store Molten Chocolate Pumpkin and Oatmeal Streusel Bread
To store leftover bread, wrap it in plastic wrap or aluminum foil and keep it in an airtight container at room temperature. It will stay fresh for about 2-3 days. For longer storage, you can freeze slices in a freezer-safe bag for up to 2 months. Thaw in the fridge and warm in the oven before serving.
Tips to Make Molten Chocolate Pumpkin and Oatmeal Streusel Bread
- Ensure the chocolate is well melted to create a smooth filling.
- Don’t overmix the pumpkin bread batter as this can affect the texture.
- You can adjust the spices based on your taste preference—feel free to add more or less!
Variation
You can substitute walnuts or almonds for the pecans if you prefer a different nut. For a more decadent version, add chocolate chips into the pumpkin batter along with the molten chocolate for double the chocolate goodness!
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe.
What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1/4 cup of regular milk and letting it sit for a few minutes.
Can I make this bread without nuts?
Absolutely! You can leave out the nuts if you have allergies or simply prefer a nut-free version—just adjust the streusel topping accordingly.
Molten Chocolate Pumpkin and Oatmeal Streusel Bread
Ingredients
Equipment
Method
- Combine flour, oats, brown sugar, and cinnamon in a bowl.
- Cut in cold butter until coarse crumbs form, then set aside.
- Whisk together pumpkin puree, sugars, oil, eggs, and vanilla extract in a large bowl until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Pour the batter into a greased 9x5 inch loaf pan.
- Evenly sprinkle the prepared streusel topping over the batter.
- Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted comes out mostly clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.