chocolate caramel pumpkin bread

This might be the best fall-inspired thing I have ever eaten, and is definitely the best fall-inspired thing I have ever made. Can you imagine a PSL and a caramel macchiato molded together into a bread? This is it. It is pure bliss.

CHOCOLATE CARAMEL PUMPKIN BREAD:

Servings: 2 loaves

Time: 1.5 hour

Ingredients:

• 2 cups (240 grams) all-purpose flour

• 2 cups (400 grams) sugar

• 1 15-oz can 100% pure pumpkin, like Libby's

• 1-1/2 sticks (3/4 cup) unsalted butter, softened

• 2 large eggs

• 2 tbsp milk powder (technically optional, but makes the loaf better)

• 2 tsp vanilla extract

• 2 tsp cinnamon

• 1 teaspoon baking soda

• 1 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• Around 30 Rollo candies, unwrapped

Directions:

1. Preheat the oven to 325°F and set an oven rack in the middle position. Grease two 8 x 4-inch loaf pans with cooking spray, butter, or oil. You can also just with flour, though I have not found this to be necessary.

2. In a medium bowl, combine the flour, salt, baking soda, baking powder, milk powder, and cinnamon. Using a Whisk until well combined and set aside.

3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes.

4. Add in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay. Add in the vanilla extract, and mix together again.

5. Add the flour mixture and mix on low speed until combined.

6. Add in the Rollo candies, and mix with a spoon or rubber spatula.

7. Pour the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean.

8. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. If you cut too quickly, the bread might not keep its structure, so be patient!

9. Enjoy!

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