Pumpkin Chocolate Bread
- 1 3/4 cups flour
- 1 teaspoon EACH - baking powder, baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups sugar
- 3 eggs
- 1 cup canned pumpkin
- 1 teaspoon vanila
- 4 oz. semi-sweet chocolate, cut into pieces
Preparation time 35mins
Cooking time 95mins
Heat the oven to 350 degrees. Stir the flour, baking powder and soda, pumpkin pie spice and salt together in a bowl.
Beat the butter with an electric mixer in a separate bowl until softened; add the sugar, beating to incorporate. Add the eggs; beat until well blended. Add the pumpkin, vanilla and the flour mixture, beating just until well blended.
Melt the chocolate in a double boiler on medium-high heat, about 5 minutes. Or melt in a glass bowl in the microwave, 1 1/2-2 minutes.
Spoon half the batter into a buttered and floured 9x5 loaf pan. Drop spoonfuls of half of the chocolate on top of the batter; swirl the chocolate into the batter with a wooden skewer. Repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the pumpkin mixture well.
Bake until a skewer inserted in the center comes out clean, about 1 hour. Let the loaf cool at least 15 minutes; then invert onto a wire rack. Serve sliced, warm or at room temperature.