Caramel Chocolate Chunk Pumpkin Bread

By srumbel

Chocolate and caramel turns this pumpkin bread into a decadent treat that everyone will not be able to resist.
from insidebrucrewlife.com

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

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Combine the sugars, oil, eggs, and pumpkin until mixed together.
Sift together the baking soda, cinnamon, nutmeg, salt, flour, and cocoa powder. Slowly beat it into the sugar mixture. Stir in the chocolate chunks and caramel chocolate chips by hand.
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.
Melt the butter in a small saucepan. Add the brown sugar and stir for 2 minutes, or until the sugar dissolves all the way. 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. Top with mini chocolate chips if desired. Cut into 12 slices. Store covered on the counter.

Notes

*If you cannot find the caramel filled chocolate chips, use extra chocolate chunks.