Thanksgiving Recipes
Chocolate Nut Pumpkin Bread
Ingredients
- 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
Instructions
- 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 for 1 1/4 hours, or until a wooden pick inserted in center comes out clean.
- Let loaf cool in pan for 30 minutes, then transfer to a rack and let cool completely.
- Sift confectioners' sugar over top before serving.