Chocolate Nut Pumpkin Bread

A very tasty bread, you will love it.

• Ready In: 1 hr 30 mins
• Yields: 1 bread

Ingredients

• 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 flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup milk
• 6  ounces  semi-sweet chocolate chips (1 cup)
• 1⁄4 cup  chopped pecans
• 1⁄4 cup currants or 1⁄4 cup raisins
•  powdered sugar

Directions

1. Preheat oven to 350 F.
2. Generously grease a 9 x 5 x 3-inch loaf pan.
3. 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.
4. Add cinnamon, nutmeg, cloves, ginger, pumpkin, and cocoa; beat well.
5. Add eggs, one at a time, beating well after each addition.
6. Sift together flour, baking powder, baking soda, and salt.
7. Add to chocolate mixture alternately with milk, beating until mixed.
8. Stir in chocolate chips, pecans, and currants.
9. Turn batter into prepared pan.
10. Bake 1 1/4 hours, or until a cake tester inserted in center comes out clean.
11. Let loaf cool in pan 30 minutes, then transfer to a rack and let cool completely.
12. Sift powdered sugar over top before serving.