Milk Chocolate Pumpkin Bread

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 20cm loaf pans and line the bottoms with parchment paper.

   Tip: Use a high-quality oven thermometer for accurate temperature reading.

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Sift the dry ingredients to ensure they are well combined.

3. 3

   In a large bowl, whisk together the eggs, milk, pumpkin puree, melted milk chocolate, and melted butter.

   Tip: Use an electric mixer for an even creamier batter.

4. 4

   Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.

   Tip: Scrape down the sides of the bowl to incorporate all the ingredients.

5. 5

   Fold in the chopped walnuts and pumpkin pie spice.

   Tip: Use a rubber spatula to gently fold the ingredients, being careful not to overmix.

6. 6

   Divide the batter evenly between the prepared loaf pans and smooth the tops.

   Tip: Make sure the batter is evenly distributed to ensure even baking.

7. 7

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Rotate the pans halfway through the baking time to ensure even cooking.

8. 8

   Remove the bread from the oven and let cool in the pans for 10 minutes.

   Tip: Use a wire rack to cool the bread completely, if desired.

9. 9

   Once the bread is cool, slice and serve.

   Tip: Store any leftover bread at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.