Chocolate Nut Pumpkin Bread Recipe

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Type: Chocolate Nut Pumpkin Bread Free Cooking Recipe – Thanks Giving

You got to try this!

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