Pumpkin bread with chocolate filling. Welcome Fall with a loaf of Chocolate Chip Pumpkin Bread fresh from the oven! This copycat Starbucks bread recipe is filled with real pumpkin, autumn spices and a sprinkle of chocolate chips and pecans for a sweet finish. If you love today's bread, be sure to try my favorite Chocolate Chip Zucchini Bread and Chocolate Chip Banana Bread recipe.
Filled with spices of the season, pumpkin bread is a fall favorite. It can be enjoyed for breakfast, an afternoon snack, or dessert. A simple pumpkin bread recipe is delicious but many ingredients can be added to turn this quick bread into something special. You can cook Pumpkin bread with chocolate filling using 17 ingredients and 9 steps. Here is how you cook that.
Ingredients of Pumpkin bread with chocolate filling
- You need of #1.
- It’s 50 g of low protein flour.
- Prepare 200 g of bread flour.
- Prepare 50 g of sugar.
- You need 3 of egg yolk.
- It’s 5 g of instant yeast.
- You need 25 g of milk powder.
- You need 100 g of pumpkin puree.
- You need of #2.
- Prepare 125 ml of water.
- Prepare 50 g of margarine.
- It’s of #3.
- It’s of Chocolate filling.
- Prepare of #4.
- It’s of Evaporated milk.
- It’s of Margarine.
- It’s of Sesame seeds.
There's a whole can of pumpkin in this bread to give it that distinct pumpkin flavor along with a homemade pumpkin spice blend and a generous amount of big chocolate chips for those chocolate lovers. The cream cheese swirls add a cheesecake-like texture that gives this pumpkin chocolate chip bread a smooth, rich flavor. Mix-ins like chocolate chips, chopped nuts, and raisins would taste great in this cream cheese-filled pumpkin bread. However, these kinds of mix-ins are quite heavy, so they may sink into the cream cheese layer and your bread wouldn't turn out looking perfectly polished.
Pumpkin bread with chocolate filling step by step
- Mix all ingredients #1 in a stand mixer using dough hook on low speed until it comes together for about 2 minutes.
- Slowly pour the water into the dough and keep mixing until it comes together (if the dough is too wet you can add more bread flour of a maximum of 3 tablespoons).
- Add the margarine and keep mixing until the dough is elastic.
- Take the dough out and put it on the counter dust a little flour on it and knead with your clean hands. Form into a ball shape and put it in a container and seal with a plastic layer and cover with kitchen towel. Let the dough proof for 1 hour..
- After 1 hour of proofing, punch the dough let the air out. On the counter,dust a little flour and knead the dough before you equally cut it into 8 pieces.
- Shape the individual dough into a ball size and put the chocolate filling in and cover by folding the dough and re-shape it into ball again using your palm..
- Put the ball into an aluminium baking pan and let it proof for another 30 minutes. 10 minutes into the last proofing, preheat your oven to 392'F or 200'c both top and bottom heat.
- When your dough is done proofing, brush the surface with evaporated milk and sprinkle with sesame seeds. Put it in the oven and bake for 15 minutes using bottom heat and then some 5 minutes using top heat..
- Final step when your bread is done, brush it with margarine while its hot. Let it cool before serving..
The bread is more chocolate with a hint of pumpkin, which is kind of nice since most everything in the fall is ALL pumpkin. I like the chocolate pumpkin twist. There is pumpkin pie spice in the bread too and the spices will keep you coming back for more. Many other pumpkin bread recipes produce sad, squat loaves – but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan.