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
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
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.
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.
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.
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.
Add the flour mixture and mix on low speed until combined.
Add in the Rollo candies, and mix with a spoon or rubber spatula.
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.
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!