Chocolate Chocolate-Chunk Bread

1/2 cup unsalted butter
2 ounces unsweetened chocolate
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk -- room temperature
1 large egg -- room temperature
2 teaspoons vanilla extract
6 ounces milk chocolate -- cut into 1/2" pieces
6 ounces bittersweet or semisweet chocolate -- cut into 1/2" pieces
3/4 cup toasted coarsely broken walnuts

Preheat oven to 350 degrees. Butter a 9 x 5 x 3-inch loaf pan. n a microwave-safe bowl, heat butter and unsweetened chocolate in a microwave oven on HIGH for 1 to 2 minutes, stirring halfway through cooking, until chocolate is melted. Let stand at room temperature for 10 minutes.

In a medium-sized bowl, stir together flour, sugar, baking soda, and salt. In another bowl, stir together butter mixture, buttermilk, egg, and vanilla, until blended. Make a well in the center of flour mixture; add buttermilk mixture and stir just to combine. Stir in chocolate pieces and walnuts. Scrape batter into prepared pan and spread evenly. Bake for 65 to 75 minutes, or until bread springs back when lightly touched in center.

Remove pan to a wire rack. Cool for 10 minutes before removing bread from pan; finish cooling on rack. Store completely cooled bread in an airtight container at cool room temperature. * This bread freezes well. * Makes 1 loaf; 12 slices

NOTE: Place walnuts in a single layer on a baking sheet and bake at 350 degrees for 5 to 7 minutes, shaking sheet a couple of times.

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