Pumpkin Chocolate Bread

ingredients

1/3 cup butter, softened
3/4 cup granulated white sugar
2 eggs
1 cup pumpkin puree (not pie filling)
1 tsp. grated orange rind
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
Pinch ground cloves
1/4 cup water
6 oz. semisweet chocolate chips (or chopped from block chocolate)

method

In a large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Stir in pumpkin and orange rind.

In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and cloves. Stir into pumpkin mixture alternately with 1/4 cup water, making 3 additions of dry ingredients and 2 of the water. Fold in chocolate.

Spread into a parchment paper lined or greased 8x4 loaf pan. Bake in centre of 350° F. oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in the pan on the rack for 10 minutes. Turn out onto rack and let cook completely.