This spin on pumpkin bread is for the person who thinks chocolate can (and should) be worked into anything sweet. Mix together a batter filled with pumpkin and warm spices, then fold in melted semisweet chocolate. Cut a slice while the bread’s still warm to taste the gooey chocolate-swirl goodness. Serve as part of a holiday breakfast spread, or sliced with a scoop of cinnamon ice cream for dessert.
Game plan: This bread can be cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 3 days.