Harvest loaf

Yield: 8 servings

Measure Ingredient
1¾ cup Flour
1 teaspoon Baking soda
½ teaspoon Salt
1½ teaspoon Cinnamon
½ teaspoon Nutmeg, (plus 1/8 tsp) grated
¼ teaspoon Ginger; ground
¼ teaspoon Cloves, ground
1 \N Stick butter or margarine softened
1 cup Granulated sugar
2 \N Eggs
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

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