Double Chocolate Pumpkin Bread

Preheat oven to 350ºF. Grease two 9-inch loaf pans.

For the pumpkin bread, mix 3 1/2 cups flour, 2 teaspoons baking powder, salt, nutmeg, and cinnamon. Stir to combine. Set aside

Combine 3 cups sugar, 4 eggs, and oil in a stand mixer, until well mixed. Alternate adding the dry ingredients and hot water. Mix until fully combined. Stir in the pumpkin puree.

Divide pumpkin bread mixture between prepared pans.

For the chocolate bread, combine remaining 3/4 cup flour, cocoa, and remaining 1/2 teaspoon baking powder. In a separate bowl combine butter, remaining 1/2 cup granulated sugar, and brown sugar. Mix with a mixer until well blended. Add remaining 1 egg and milk. Continue to mix until the egg and milk are fully incorporated. Slowly add the dry ingredients, mixing until combined.

Drop the chocolate bread dough by spoonfuls onto the pumpkin bread in the loaf pan. Using a knife, swirl the knife through the chocolate bread to create swirls in the pumpkin bread. Sprinkle the chocolate chips on top of the bread.

Bake at 350ºF for 1 hour 10 minutes until a knife comes out clean. Allow to cool 20 minutes on a wire rack. Enjoy!