Chocolate Chunk Pumpkin Bread

I. INGREDIENTS

• 2 cups flour
• 2 teaspoons CALUMET Baking Powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon 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 oil
• 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

II. COOKING DIRECTIONS

• 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.