double chocolate pumpkin bread with a pumpkin inside 🎃✨ & thank you guys sooo much for 700k🥹🤎 recipe: pumpkin center: ½ cup granulated sugar (100g) ½ cup brown sugar, packed (100g) ½ cup neutral oil (120ml) 2 large eggs, room temp (100g) ¾ cup pumpkin purée (180g) 1 tsp vanilla extract (5g) ¼ cup milk, room temp (60ml) 2 cups all-purpose flour (240g) 1 tsp baking powder (5g) 1 tsp baking soda (5g) ½ tsp salt (3g) 2 tsp cinnamon (5g) ½ tsp nutmeg (1g) ¼ tsp cloves (0.5g) ¼ tsp ginger (0.5g) preheat oven to 350°F. whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves & ginger. in another bowl, whisk together the sugars, oil, eggs, pumpkin, vanilla & milk until smooth. gently fold the dry ingredients into the wet until just combined. spread the batter evenly into a parchment-lined 9x13-inch pan. bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean. let cool completely, then chill or freeze until firm. use a small pumpkin cookie cutter to cut out as many pumpkin shapes as you can. keep the pumpkin cutouts chilled or frozen while you prepare the chocolate batter. double chocolate pumpkin bread: ¾ cup pumpkin purée (180g) ½ cup salted butter, browned (113g) ½ cup brown sugar (110g) ¼ cup granulated sugar (50g) 2 large eggs (100g) ¼ cup greek yogurt (60g) 1 tsp vanilla extract (5g) 1¾ cups all-purpose flour (210g) ¾ cup unsweetened cocoa powder (65–70g) 1 tsp baking soda (4.5g) 1 tsp baking powder ½ tsp salt 2 tsp cinnamon ½ tsp nutmeg ¼ tsp cloves ½ cup milk (120g) chocolate chips, plus more for topping preheat oven to 375°F. mix the pumpkin, brown butter, brown sugar, granulated sugar, eggs, greek yogurt & vanilla until smooth. in a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg & cloves. gently fold the dry ingredients into the wet, then add the milk. fold together just until everything is combined. the batter should be thick but spreadable. assembly: line a loaf pan with parchment paper. spread a thin layer of chocolate pumpkin batter across the bottom. arrange the chilled pumpkin cutouts in a straight line down the center of the pan, keeping them close together so the pumpkin shape stays visible when you slice the loaf. carefully spoon the remaining chocolate batter around and over the pumpkin pieces until they are completely covered. smooth the top and add extra chocolate chips. bake at 375°F for 5 minutes, then reduce the oven to 350°F and continue baking for about 50–65 minutes, or until a toothpick inserted into the chocolate portion comes out with a few moist crumbs. let cool completely before slicing so the pumpkin shape has time to set. enjoyyy🎃 #chocolate #pumpkin #fallbaking #Recipe #baking — @sugarspiceddreamsのTikTok