Caramel Chocolate Chunk Pumpkin Bread

One of my favorite things about fall are all of the pumpkin recipes! And you’re going to love this caramel chocolate chunk pumpkin bread recipe — it tastes like fall 😀

Caramel Chocolate Chunk Pumpkin Bread

Yesterday, picking up the kids from school, there was just the slightest chilly breeze. It was the first real hint of fall coming our way… it made me smile. Well, that and think of all of those wonderful things that come along with fall, including all of those wonderful cool-weather recipes I put away when summer hit.

Ingredients:

• 3/4 cup sugar
• 3/4 cup brown sugar
• 1/2 cup oil (I use canola)
• 2 eggs
• 1 cup pumpkin puree
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 3/4 cups flour
• 1/4 cup dark cocoa powder
• 1/3 cup milk
• 3/4 cup chocolate chunks
• 1 cup caramel filled chocolate chips

For the caramel frosting:

• 1/4 cup butter
• 1/2 cup brown sugar
• 2 Tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar
• 2 Tablespoons mini chocolate chips

Directions:

Step 1: Combine the sugars, oil, eggs, and pumpkin until mixed together

Step 2: Sift together the baking soda, cinnamon, nutmeg, salt, flour, and cocoa powder. Slowly beat it into the sugar mixture alternately with the milk. Stir in the chocolate chunks and caramel chocolate chips by hand.

Step 3: Spread the batter in a greased 9×5 bread pan. Bake at 350 degrees for 70 minutes. Remove from the oven and let cool in the pan for 15 minutes. Flip out onto a plate and cool completely.

Step 4: Melt the butter in a small saucepan. Add the brown sugar and stir for 2 minutes, or until the sugar dissolves all the way.

Step 5: Remove from the heat and whisk in the milk and vanilla. Let cool for 4-5 minutes. Beat in the powdered sugar. Spread on the top of the cooled bread.

Step 6: Top with mini chocolate chips if desired. Cut into 12 slices. Store covered and Enjoy!!!

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Caramel Chocolate Chunk Pumpkin Bread

 

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Author: The Jenny Evolution

Ingredients

• ¾ cup sugar
• ¾ cup brown sugar
• ½ cup oil (I use canola)
• 2 eggs
• 1 cup pumpkin puree
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1¾ cups flour
• ¼ cup dark cocoa powder
• ⅓ cup milk
• ¾ cup chocolate chunks
• 1 cup caramel filled chocolate chips

For the caramel frosting:

• ¼ cup butter
• ½ cup brown sugar
• 2 Tablespoons milk
• ½ teaspoon vanilla extract
• 1¼ cups powdered sugar
• 2 Tablespoons mini chocolate chips

Instructions

1. Combine the sugars, oil, eggs, and pumpkin until mixed together
2. Sift together the baking soda, cinnamon, nutmeg, salt, flour, and cocoa powder. Slowly beat it into the sugar mixture alternately with the milk. Stir in the chocolate chunks and caramel chocolate chips by hand.
3. Spread the batter in a greased 9x5 bread pan. Bake at 350 degrees for 70 minutes. Remove from the oven and let cool in the pan for 15 minutes. Flip out onto a plate and cool completely.
4. Melt the butter in a small saucepan. Add the brown sugar and stir for 2 minutes, or until the sugar dissolves all the way.
5. Remove from the heat and whisk in the milk and vanilla. Let cool for 4-5 minutes. Beat in the powdered sugar. Spread on the top of the cooled bread.
6. Top with mini chocolate chips if desired. Cut into 12 slices. Store covered and Enjoy!!!

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