Pumpkin Chocolate Bread



1/3 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 cup pumpkin purée
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
6 oz semisweet chocolate, chopped

1. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in pumpkin and orange rind.
2. In 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 water. Fold in chocolate.
3. Spread in parchment paper-lined or greased 8- x 4-inch loaf pan. Bake in center of 350°F oven for about 1 hour or until cake tester inserted in center comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Make-ahead: Store for up to 3 days or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month.)

Yield: 1 loaf, 12 slice