Yield: 8 servings
|1 teaspoon||Baking soda|
|½ teaspoon||Nutmeg, (plus 1/8 tsp) grated|
|¼ teaspoon||Ginger; ground|
|¼ teaspoon||Cloves, ground|
|1||Stick butter or margarine softened|
|1 cup||Granulated sugar|
|¾ cup||Pumpkin, canned, solid-pack|
|6 ounces||Semisweet chocolate chips|
|⅔ cup||Walnuts or almonds chopped|
|½ cup||Powdered sugar; sifted|
|1 tablespoon||(to 2) milk or heavy cream|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:45 1. Preheat oven to 350°F. Generously grease 9 x 5 x 3-inch loaf pan. In a medium bowl, stir together flour, baking soda, salt, 1 tsp cinnamon, ½ tsp nutmeg, ginger, and cloves. 2. In a medium bowl, cream together butter and granulated sugar with an electric mixer on medium until light and fluffy, 2 to 3 mins. Beat in eggs until well blended. Reduce speed to low and add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients.
Stir in chocolate chips and ⅓ cup nuts. Turn into prepared pan.
Sprinkle remaining ⅓ cup nuts over top. 3. Bake 60 to 70 mins, or until a cake tester inserted in center comes out clean. Let loaf cool in pan 15 mins, then unmold onto a rack and let cool completely. 4.
In a small bowl, combine powdered sugar, remaining ½ tsp cinnamon, remaining ⅛ tsp nutmeg, and milk. Mix until smooth and of glazing consistency. Drizzle glaze over cooled loaf. Let stand at least 6 hours before slicing.
NOTES : Glazed or not, this bread freezes well. Great for holiday gifts.
from my kitchen to------------------------------->yours..... Dan Klepach