Pumpkin Chocolate Chip Bread with Chocolate Drizzle

adapted from: Favorite Family Recipes

1 1/2 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. canned pumpkin puree

1 c. brown sugar

1/2 c. low-fat buttermilk

1 egg

1 Tbl. canola oil

1/2 c. chocolate chips

Chocolate Drizzle

1/4 c. chocolate chips

Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray. In a small bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside. In a large bowl, beat pumpkin, brown sugar, buttermilk, egg and oil. Add dry mixture, stirring just until moistened; do not overmix. Fold in chocolate chips. Pour into pan. Bake for 50-60 minutes or until toothpick comes out clean. Let cool for 15 minutes.

For chocolate drizzle: Add chocolate chips to a small bowl. Microwave 30-45 seconds until chocolate is melted. Drizzle over warm bread. (My bread was completely cool when I added the drizzle and I used a fork to drizzle the chocolate)

Jenn's Notes: This bread browns pretty quickly in the oven thanks to all that brown sugar. It will look very dark like you burnt it, but it doesn't taste burnt. You could always tent a little foil over it the last 10 minutes of baking if you don't want it as dark. Mine was done at 50 minutes.