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Chocolate Pecan Pumpkin Bread

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Breakfast: Chocolate Pecan Pumpkin Bread
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INGREDIENTS
Servings: 2
all-purpose flour
baking soda
baking powder
ground cinnamon
ground nutmeg
salt
canned pumpkin
white sugar
vegetable oil
beaten eggs
chopped pecans
miniature chocolate chips
DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  2. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
  3. In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
  4. Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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