Pumpkin Spice Bread with Chocolate Cream Cheese Spread

Makes 2 large loaves or 6 small loaves

For the Pumpkin Bread:
1/4 cup sour cream
1 teaspoon baking soda
2 1/4 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice 
1/2 teaspoon salt
1/2 teaspoon baking powder

For the Chocolate Cream Cheese Spread: 
1/2 cup semi-sweet or dark chocolate, chopped or in chips
1/2 tablespoon unsalted butter
6 ounces cream cheese, at room temperature

Preheat the oven to 350 degrees Fahrenheit. Butter and flour two 8.5 x 5 x 3-inch loaf pans (or 6 mini-loaf pans...we did 1 large loaf and 3 mini-loaves).

Mix the sour cream and baking soda in a small bowl and set aside.

Beat the sugar and oil in large bowl to blend. Mix in the eggs and canned pumpkin and then stir in the sour cream mixture. In a separate bowl, sift together the flour, cloves, cinnamon, nutmeg, allspice, salt and baking powder. Stir dry ingredients into pumpkin mixture in 2 additions. PS- At this point you could add chocolate chips or dried cranberries or some other delicious thought.

Divide the batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 60-70 minutes for the large loaf and about 40-45 minutes for the mini-loaves. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Then, in a small bowl, melt the chocolate and butter in a microwave for 1 1/2 minutes on high, stirring after every 30 seconds until almost smooth. Keep stirring so the residual heat melts any remaining chunks and you don't burn the chocolate. Stir in the soft cream cheese until smooth. Serve with the sliced pumpkin bread and store in the fridge.