Saturday, November 29, 2008

Pumpkin Chocolate Chip Bread

I love recipes that include the use of canned pumpkin. You know that whatever you are baking will turn out moist and tender.

1 c. butter, softened
2 c. sugar
4 eggs
3 c. flour
2 t. baking soda
1 tsp. salt
2 t. cinnamon
1 t. nutmeg
1/2 t. ground ginger
1/2 t. ground cloves
1 1/2 c. chocolate chips
1 c. chopped pecans
1 1/2 c. canned pumpkin

Beat butter until smooth. Add sugar and beat until fluffy. Beat in eggs, one at a time, beating well after each addition. Sift the dry ingredients together in a separate bowl. Mix dry ingredients in with butter mixture, a little at a time, alternating with the canned pumpkin. Stir in chocolate chips and pecans. Pour into 2 greased and floured 9x5 loaf pans. Can sprinkle with additional pecans if desired. Bake at 350 degrees for 65 to 70 minutes. Cool for 10 minutes in pans, then remove to wire rack. Glaze while warm.

Spiced Glaze:

1 c. powered sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 T. milk

Mix ingredients well, then drizzle glaze on top of pumpkin loaves.

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