CHOCOLATE CHIP-WALNUT PUMPKIN BREAD

     This is another one of the quick breads I like having around in the morning.  I have always made it with dried cranberries, as the original recipe calls for, but in this loaf I substituted chocolate chips.  Either one is very good.

                     CHOCOLATE CHIP-WALNUT PUMPKIN BREAD
                                    (adapted from Bon Appetit Magazine)

2 cups unbleached flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter at room temperature
1 cup sugar
2 large eggs at room temperature
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup chocolate chips, OR dried sweetened cranberries
1/2 cup coarsely chopped walnuts

1.  Preheat oven to 350 degrees.  Butter a loaf pan.  Line the bottom and 2 long sides with waxed paper.  Whisk flour, pumpkin pie spice, baking powder, salt and baking soda in a medium bowl to blend.  Using and electric mixer, beat the butter in a large bowl until fluffy.  Gradually add 1 cup sugar, beating until blended.  Beat in eggs, 1 at a time.  Beat in pumpkin, then vanilla.  Beat in dry ingredients alternately with buttermilk in 2 additions each.  Fold in the chocolate chips (or dried cranberries) and nuts.  Transfer batter to pan.
2.  Bake bread about 1 hour 10 minutes or until a tester inserted into the center comes out clean.  Cool bread in pan on rack for 15 minutes.  Turn bread out onto rack and peel off waxed paper.