Pumpkin Chocolate Chip Bread II

Fall is a wonderful time to enjoy this wonderful homemade pumpkin and chocolate bread.

Yield

one 9 x 5-inch loaf

Bread Ingredients

1/2 cup butter, room temperature
1 cup granulated (white) sugar
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup miniature semi-sweet chocolate chips
1/4 cup chopped walnuts

Glaze Ingredients

1/2 cup confectioners' (powdered) sugar
2 to 3 teaspoons milk or whipping cream

Directions

Preheat oven to 350°F (177°C). Grease bottom only of a 9 x 5 x 3-inch loaf pan with Pan Release or cooking spray.

In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in prepared loaf pan.

Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire cooling rack. Cool completely, about 2 hours.

In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 65 minutes
Cooling Time: 2 hours
Set Up Time: 30 minutes

Additional Information

For a different flavor, try sweetened dried cranberries instead of chocolate chips.

Instead of the glaze, sprinkle some brown sugar and additional chopped walnuts on top of the bread before baking.

Nutritional Information

1 Serving (1 slice): Calories 230 (Calories from Fat 80), Total Fat 9 g (Saturated Fat 5 g, Trans Fat 0 g), Cholesterol 40 mg; Sodium 130 mg; Total Carbohydrate 33 g (Dietary Fiber 1 g, Sugars 20 g), Protein 3 g; Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 2

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