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1
Preheat oven to 350u00b0F. Grease two 9-inch loaf pans.
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2
For the pumpkin bread, mix 3 1/2 cups flour, 2 teaspoons baking powder, salt, nutmeg, and cinnamon. Stir to combine. Set aside
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3
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.
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4
Divide pumpkin bread mixture between prepared pans.
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5
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.
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6
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.
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7
Bake at 350u00b0F for 1 hour 10 minutes until a knife comes out clean. Allow to cool 20 minutes on a wire rack. Enjoy!
