Wednesday, October 11, 2006

Chocolate Nut Pumpkin Bread

Chocolate Nut Pumpkin Bread Recipe

1 stick ( 1/2 cup) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup canned pumpkin
1/2 cup firmly packed unsweetened cocoa powder
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
6 ounces semisweet chocolate chips (1 cup)
1/4 cup chopped pecans
1/4 cup currants or raisins
Confectioners' sugar

Preheat oven to 350 degrees F. Generously grease a 9 x 5 x 3-inch loaf pan.

In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add cinnamon, nutmeg, cloves, ginger, pumpkin, and cocoa; beat well. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder, baking soda, and salt. Add to chocolate mixture alternately with milk, beating until mixed. Stir in chocolate chips, pecans and currants. Turn batter into prepared pan.

Bake 1 1/4 hours, or until a wooden pick inserted in center comes out clean. Let loaf cool in pan 30 minutes, then transfer to a rack and let cool completely. Sift confectioners' sugar over top before serving.

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