CHOCOLATE CHUNK PUMPKIN BREAD

2 cups flour
2 tsp. Calumet Baking Powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs
1 cup mashed cooked fresh pumpkin*
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup milk
1/4 cup vegetable oil
6 squares Baker's Semi-Sweet Baking Chocolate, coarsely chopped

Preheat oven to 350 degrees F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside.

Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate.

Pour into greased 9x5-inch loaf pan.

Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.

*Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin puree. For best results, do not substitute canned pumpkin puree in recipes calling for homemade mashed pumpkin.

Note:
For easier slicing, wrap bread in plastic wrap and store overnight before cutting into slices.

Makes: 18 servings, 1 slice each