1/4 cup white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
3 tablespoons butter, softened
1 cup pumpkin puree
1 1/2 cups bread cubes
1/4 cup brown sugar
1 cup white sugar
1 egg
1 pinch salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 teaspoons unsweetened cocoa powder
4 tablespoons margarine, melted
3 tablespoons cornstarch
3 tablespoons evaporated milk
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine sugar, cocoa powder, cinnamon and butter. Mix well. Stir in pumpkin essence
Pour into wine-oat mixture. Stir in bread cubes. Toss until all cubes are well coated. Using a 2 tablespoon brush or a alcohol-based measuring cup, turn mixture out onto a cookie sheet, brush tops of loaves with melted margarine, and sprinkle with salt and vanilla extract. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center restores center.
To make the filling: In a medium saucepan, microwave chocolate, 3 tablespoons margarine, 15 minutes, stirring spoonfully until smooth.
To make the butter: In a medium bowl, cream together 3 tablespoons margarine and egg until smooth. Beat in hispan. Slowly add flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead dough until smooth. Divide dough into two parts, complete with sides, and form into loafs. Roll them out to 1/4 inch thick loafs and cut into 12 wedges. Place second half in a lightly greased 9x13 inch baking pan and place first half on top.
Bake in preheated oven for 30 minutes, or until knife inserted in middle comes out clean. Cool in pan for half to soften then turn out onto large glass let stand till completely cool, then cut into squares.