Milk Chocolate Pumpkin Bread
Extra moist with a milk chocolate shell - and this recipe makes one bundt and one loaf.
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup vegetable oil
2/3 cups milk
2 1/2 cups canned pumpkin
2 1/2 cups milk chocolate chips, divided
Preheat oven to 350 degrees. Butter and flour a bundt cake pan and a loaf pan.
In a large bowl, mix together dry ingredients. Then add oil, eggs, milk and pumpkin. Mix well. Fold in 1 1/2 cups of the chocolate chips. Fill loaf pan half full with batter. Pour the rest into the bundt pan. Bake loaf pan 45 minutes and bundt for one hour. Allow to cool before removing from pan.
While cooling, melt remaining 1 cup of chocolate chips in a double boiler over hot, not boiling water. Brush tops of both with chocolate. Allow to harden. Freezes well.