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Pumpkin Chocolate Bread

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sides vegetarian mothers' day rosh hashanah breakfast


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1/3 cup (75ml) butter, softened

3/4 cup (175ml) granulated sugar

2 eggs

1 cup (250 ml) pumpkin puree - see instructions below

2 cups (500ml) all-purpose flour

1 tsp (5ml) grated orange rind

1 tsp (5ml) baking soda

1 tsp (5ml) baking powder

1/4 tsp (ml) salt

6 oz (170g) semisweet chocolate, chopped

1/4 cup pecans, chopped (optional)

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