Pumpkin and chocolate loaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Pumpkin pie spice -- * see |
| Note | ||
| ½ | teaspoon | Salt |
| ½ | cup | Margarine |
| 1 | cup | Sugar |
| 2 | larges | Eggs |
| ¾ | cup | Pumpkin puree |
| ¾ | cup | Semisweet chocolate chips |
| ¾ | cup | Black walnuts -- finely |
| Chopped | ||
| SPICY GLAZE | ||
| ½ | cup | Powdered sugar |
| ⅛ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| 2 | tablespoons | Light cream |
Directions
* If pumpkin pie spice is not available, use 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon each of ginger and cloves.
1. Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350 degrees. 2. Combine flour with soda, salt and pumpkin pie spice. 3.
Cream margarine in large mixing bowl. Gradually add sugar and cream at high speed of mixer until light and fluffy. Blend in eggs; beat well. 4. Turn mixer to low speed and add dry ingredients, alternating with pumpkin. Begin and end with dry ingredients; blend well after each addition. 5. Stir in chocolate morsels and ½ cup finely chopped walnuts. 6. Pour into prepared pan and sprinkle with remaining walnuts. Bake for 65-75 minutes or until cake springs back when lightly touched in center. Cool, then glaze with spice glaze.
SPICE GLAZE: Combine ½ cup powdered sugar, ⅛ teaspoon nutmeg and ⅛ teaspoon cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired (should be thin).
Recipe By : Jo Anne Merrill