Surprise-Inside Chocolate Bread

3.7
(9)

Slice this chocolate quick bread recipe and you'll reveal a pumpkin-shaped (and pumpkin-flavored) filling hiding inside!

Prep Time:
45 mins
Bake Time:
50 mins
Cool Time:
30 mins
Freeze Time:
15 mins
Total Time:
2 hrs 20 mins
Servings:
24
Yield:
2 loaves

Ingredients

  • 1 8 ounce package cream cheese, softened

  • cup granulated sugar

  • 1 tablespoon all-purpose flour

  • 1 egg

  • 1 ⅔ cup all-purpose flour

  • ½ cup granulated sugar

  • 2 teaspoon pumpkin pie spice

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup canned pumpkin

  • ½ cup packed brown sugar

  • ½ cup butter, melted

  • 1 teaspoon vanilla

  • 1 egg

  • 1 cup granulated sugar

  • 1 cup packed brown sugar

  • 1 cup butter, softened

  • 4 eggs

  • 2 8 ounce containers sour cream

  • 3 ½ cup all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ½ cup miniature semisweet chocolate chips (optional)

  • Melted semisweet chocolate (optional)

Directions

  1. Preheat oven to 350°F. Coat a 15x10x1-inch baking pan baking pan with nonstick cooking spray. Line pan with parchment paper; coat paper with cooking spray, set aside.

  2. In a medium bowl beat cream cheese with a mixer on medium until smooth. Add the next three ingredients of the pumpkin bread (through egg) until smooth; set aside.

  3. In a small bowl whisk together the next six ingredients (through salt). In a large bowl whisk together the next five ingredients (through egg). Add the flour mixture to the pumpkin mixture all at once and stir just until combined. Spread into the prepared pan. Spoon cream cheese mixture over pumpkin mixture. Use a knife or thin metal spatula to swirl the mixtures together.

  4. Bake 15 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on wire rack. Freeze for 15 minutes.

  5. Meanwhile, for chocolate bread, grease and flour 2, 9x5-inch loaf pans. In a very large bowl beat the sugars and butter together with a mixer until smooth. In a medium bowl whisk together the eggs and sour cream. In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Alternately add the wet and dry ingredients to the butter mixture, beating until just combined after each addition. Stir in chips, if desired.

  6. Using a 2 1/2-inch pumpkin-shape cookie cutter, cut 18 pumpkins out of the pumpkin bread. Spread about 1/2 cup of the chocolate batter in bottom of each prepared loaf pan. Stand pumpkin cutouts close together lengthwise down the center of each loaf pan. Carefully spoon remaining chocolate batter to the side and over the pumpkins in loaf pans; spread evenly over top of each. Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Loosen sides and remove from pans. Cool completely. Wrap and chill overnight before slicing. If desired, drizzle with chocolate. Chill to store.

Tips

TK- this one may need some major volume adjustments to not have too much left over cake/batter, feel free to adjust as you see fit!

Nutrition Facts (per serving)

370 Calories
18g Fat
49g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 370
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 88mg 29%
Sodium 362mg 16%
Total Carbohydrate 49g 18%
Total Sugars 27g
Protein 6g
Vitamin C 0.5mg 3%
Calcium 71mg 5%
Iron 2.2mg 12%
Potassium 201mg 4%
Fatty acids, total trans 1g
Folate, total 54.7mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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