Pumpkin-Chocolate Loaf

• 1 34 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 12 teaspoons pumpkin pie spice
• 12 teaspoon salt
• 12 cup unsalted butter, softened
• 1 14 cups sugar
• 3 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, cut into pieces

1. Preheat oven to 350; butter and flour a 9x5 inch nonstick loaf pan.
2. In a bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt; whisk together.
3. In another bowl, using an electric mixer, beat the butter until creamy.
4. Add in sugar and continue beating until light and fluffy; add in eggs one at a time and beat until well blended.
5. Add in pumpkin puree and vanilla, then add the flour mixture, beating just until well blended.
6. In the top of a double boiler, melt the chocolate over med-high heat, stirring occasionally until smooth, about 5 minutes.
7. Spoon half the batter into the loaf pan; spoon half the melted chocolate on top of the batter and swirl it into the batter with a wooden skewer.
8. Repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the batter well.
9. Bake for about 1 hour or until a pick comes out clean.
10. Let loaf cool for 15 minutes on a wire rack, then invert onto the rack and turn right-side up.
11. Serve warm or at room temperature, cut into slices.

flour, baking powder, baking soda, pumpkin pie spice, salt, unsalted butter, sugar, eggs, pumpkin puree, vanilla, chocolate

Taken from www.food.com/recipe/pumpkin-chocolate-loaf-264689 (may not work)