Fall is in the air with this Pumpkin Bread made even better with chunks of chocolate and a cinnamon sugar topping. Served with coffee, it's irresistible!
Preheat oven to 350° F. and generously butter a 9X5-inch loaf pan with butter or spray with a floured baking spray.
In a small bowl, toss the chocolate chunks with the two teaspoons of flour that have been set aside. This will help suspend the chocolate in the batter as the bread bakes.
In another small bowl, mix well the raw sugar and 1/2 teaspoon of the cinnamon.
In a medium bowl, whisk together the remaining flour, sugar, baking soda, salt, remaining 1/2 teaspoon of the cinnamon, nutmeg, and allspice.
In a large bowl, beat the eggs with a fork. Add the pumpkin, butter, and milk and mix until thoroughly combined.
Add the flour mixture to the wet ingredients and mix before just combined.
Fold in the chocolate chunks.
Pour batter into prepared loaf pan, smooth the top, and sprinkle with cinnamon sugar mixture.
Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Allow pan to cool on a wire rack for 10 minutes before removing from pan.
I suggest holding the pan over the sink or large plate as some of the topping will come off as it's removed.