Pumpkin Bread w/Chocolate Chips and Pecan Topping

Makes two loaves; adapted from the Joy of Cooking recipe for quick pumpkin bread

Preheat oven to 350 deg F.

Sift together:

               2 ¼ cups flour (sifted all purpose, or blended with whole wheat, to taste)

               ½ t baking powder

               1 ½ t baking soda

               1 ½ t salt

               2 T pumpkin spice blend, or 1 T cinnamon, 1 t ginger, ½ t nutmeg, 1 t all-spice, ½ t cloves

In a large bowl, beat until light and fluffy:

               1 ¼ cup white sugar

               ¾ cup brown sugar

               1 T molasses

               3 eggs

               ½ cup butter (room temperature)

Add and beat in:

               1 15-oz  cooked or canned pumpkin

Now add the sifted dry ingredients in 3 additions alternately with:

               ½ can evaporated milk

               ½ t vanilla

Do not overbeat between each addition. Fold in:

               12 oz bag chocolate chips, plus chopped up chocolate bar in larger pieces

Pour batter into 2 loaf pans lined with parchment paper. On top of each loaf, sprinkle to cover in a single layer:

½ cup pecan halves

¾ cup sugar

¼ stick (1/8^th cup) butter, cut into pieces

Bake for about an hour, until a butter knife inserted in the center pulls out clean of dough, with perhaps a smear of melted chocolate.

Serving tip: Heating a slice for about 18 sec in the microwave melts the chocolate nicely!