Chocolate Swirl Pumpkin Bread Recipe
"This spin on pumpkin bread is for the person who thinks chocolate can (and should) be worked into anything sweet. Mix together a batter filled with pumpkin and warm spices, then fold in melted semisweet chocolate. Cut a slice while the bread’s still warm to taste the gooey chocolate-swirl goodness. Serve as part of a holiday breakfast spread, or sliced with a scoop of cinnamon ice cream for dessert. Game plan: This bread can be cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 3 days...."
INGREDIENTS
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Butter
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3 ounces semisweet chocolate
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1 3/4 cups flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/2 teaspoon nutmeg
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1/2 teaspoon salt
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1 1/2 cups sugar
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1/2 cup vegetable oil
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2 eggs
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1 cup pumpkin purée
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1 teaspoon vanilla extract
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