This Pumpkin Muesli Chocolate Bread has brown sugar, pumpkin, muesli, and chocolate. It is swirled with a layer of chocolate and a layer of muesli and some sprinkle of brown sugar. I did not drizzle it with any sauce. If you like sweet stuff then feel free to drizzle it with chocolate ganache. Also, if you like melting gooey chocolate in your bread, then eat it warm. Or if you think it’s too messy, then let it cool completely.
A little puzzle:
This Pumpkin Muesli Chocolate Bread is _______. Well, this last ’blank‘ word is for you to fill in the most effective and awesome word. Because I am seriously short of words today. It happens many times with all of us, right? Our hunt for finding the most appropriate word is never over, whether it may be in speech or in writing. What say? 🙂
My first Pumpkin recipe of this season:
Guys, I am sharing my first pumpkin recipe for this season. No, it’s not a typo. I am very surprised myself that I haven’t shared any pumpkin recipe on my blog this year. I know it’s strange, but this had to end one day. So today it is. Here it is for you all beautiful people.
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It has been a long wait:
I made this bread recipe 20 days ago. But I don’t know why everytime I kept it for the next recipe share. Even today, I was confused between sharing this pumpkin bread or my next Diwali recipe which I was talking about in my last post. But today I decided that this should be on my blog before Halloween. Thanks to coming Halloween, at least it pushed me for better. And here you see the most amazing pumpkin bread. So cheers to this delish pumpkin chocolate bread. It’s not spooky but this would really make a nice Halloween dessert.
So much to talk about this:
I don’t know where to begin. Should I tell you first about the goodness of this yummy and chocolatey bread or should I tell you how easy it is, or may be how fun this is to make. Oh gosh! I get thrilled just by thinking about its texture with muesli combined with chocolatey goodness. Just so YUM.
Dessert or brunch — whatever you like:
Let’s just go straight into the details. This bread would be a delight for chocolate and pumpkin lovers. Try it without a single thought because it’s just totally your kind of dessert or brunch or breakfast. I guess I don’t have to tell you that the pairing of pumpkin and chocolate is undeniably delicious. I mean, muesli + chocolate + pumpkin + spice = all things nice. Right?
At first, I wanted this to be only a pumpkin chocolate bread with pumpkin spice. But then I decided to add some fruit and nut muesli for nutty texture. So if you like melting chocolate in your bread, then eat it warm or if you think it’s too messy, then let it cool completely. This bread is so perfect for Fall as it is so full of Fall colors and flavors.
What is call for is love, love and more love:
The bread itself has brown sugar, pumpkin, muesli, and chocolate. Then swirled with a layer of chocolate and a layer of muesli and some sprinkle of brown sugar. I did not drizzle it with any sauce. But if you like sweet stuff then feel free to drizzle it with chocolate ganache. It has everything to love.
Pumpkin Muesli Chocolate Bread (Step-by-step photo instructions)
How to Make Pumpkin Muesli Chocolate Bread //
- Preheat the oven to 175°C/350°F.
- Brush a pan with butter and dust with some sugar. (9 X 5 inch - 23X 13 cm loaf pan would be good)
- In a large bowl, using an electric hand mixer, cream together brown sugar, eggs and vanilla and the pumpkin puree until creamy.
- Add flour, baking soda, salt and pumpkin pie spice and whisk until combined.
- Add buttermilk and whisk again.
- Fold in 1/4 cup muesli and mix well.
- Add chocolate and cream to a mixin bowl and microwave for 2 minutes.
- Stir well until combined. Chocolate filling is ready. Keep it aside.
- Pour the 3/4 of the batter into the prepared greased loaf pan.
- Add chocolate filling to create a chocolate layer.
- Add 1/4 of the batter and and top with rest of the chocolate filling.
- Make swirls with a knife or tooth piece.
- Sprinkle muesli and brown sugar on top, and then bake for about 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Let bread cool in pan for 10 minutes.
- Then invert onto a wire rack or a clean surface.
- Slice and enjoy.