Chocolate Nut Pumpkin Bread
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
Heat 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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