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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat a 9-by-5-inch loaf pan with butter; set aside.
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3
Place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth; set aside.
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4
(Alternatively, melt the chocolate in a small saucepan over low heat, stirring often.)
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5
Place the flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl and whisk to combine and aerate; set aside.
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6
Place the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until well combined (itll look like wet sand), about 1 minute.
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7
Stop the mixer and scrape down the sides of the bowl and the paddle.
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8
Turn the mixer to medium speed and add the eggs 1 at a time, beating well after each addition.
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9
Reduce the speed to low, add the pumpkin and vanilla, and mix until just combined, about 30 seconds.
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10
Stop the mixer and scrape down the sides of the bowl and the paddle.
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11
Return the mixer to low speed, slowly add the reserved flour mixture, and mix until just combined, about 2 minutes total.
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12
Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
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13
Using a rubber spatula, fold the chocolate into the batter until its just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total.
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14
(Be careful not to fully incorporate the chocolate into the batter.)
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15
Pour the batter into the prepared pan and spread it into an even layer.
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16
Bake until the bread is browned on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of chocolate), about 60 to 70 minutes.
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17
Remove from the oven and let cool in the pan on a wire rack for 10 minutes.
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18
Remove the bread from the pan and let it cool on the wire rack for at least 20 minutes more before slicing.
