Recipe: Yummy Pumpkin bread with chocolate filling

Pumpkin bread with chocolate filling. Pumpkin is one of the fall flavors that pops up all over the place as the season begins to change (or in some cases, even before temperatures drop). From pumpkin spice lattes to the classic pumpkin pie, there are plenty of dishes — both sweet and savory — that make use of the season's star ingredient. Here are some ideas you can try with canned pumpkin.

Hershey Dark Cocoa Powder- Cocoa powder gives a delicious chocolate flavor. Pumpkin Pie Spice- Pumpkin Pie Spice makes adding flavor easy.; Baking soda- This will help with the rise and doubling of your batter. Kosher salt- The salt will bring out all of the flavors. You can have Pumpkin bread with chocolate filling using 17 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pumpkin bread with chocolate filling

1. You need of #1.
2. Prepare 50 g of low protein flour.
3. Prepare 200 g of bread flour.
4. It's 50 g of sugar.
5. Prepare 3 of egg yolk.
6. It's 5 g of instant yeast.
7. Prepare 25 g of milk powder.
8. Prepare 100 g of pumpkin puree.
9. Prepare of #2.
10. You need 125 ml of water.
11. Prepare 50 g of margarine.
12. You need of #3.
13. You need of Chocolate filling.
14. It's of #4.
15. Prepare of Evaporated milk.
16. You need of Margarine.
17. You need of Sesame seeds.

Pumpkin puree- Make sure to use pumpkin puree and not pumpkin pie filling. 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 Cream Cheese Bread With Chocolate Chips Chocolate chips are called for in the batter, but an extra sprinkling on top can't hurt, either.

Pumpkin bread with chocolate filling instructions

1. Mix all ingredients #1 in a stand mixer using dough hook on low speed until it comes together for about 2 minutes.
2. 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).
3. Add the margarine and keep mixing until the dough is elastic.
4. 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..
5. 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.
6. 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..
7. 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.
8. 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..
9. Final step when your bread is done, brush it with margarine while its hot. Let it cool before serving..

Get the recipe at Your Cup of Cake. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended. In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened.