 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Great anytime of the year! Ingredients:
1/2 c butter, softened |
1 c white sugar |
2 eggs |
1 1/2 c all-purpose flour |
1 tsp baking soda |
1/2 tsp salt |
1 tsp ground cinnamon |
1/2 tsp ground nutmeg |
1/4 tsp ground ginger |
3/4 c pumpkin puree |
6 ounces semi-sweet chocolate chips |
1 c chopped pecans, divided |
1/4 c confectioners' sugar |
2 tbsp heavy cream |
1/4 tsp ground nutmeg |
1/4 tsp ground cinnamon |
Directions:
1. Preheat oven to 350 degrees.
2. Place butter and sugar in a large bowl.
3. Cream together until light and fluffy.
4. Add one egg at a time, mixing well between additions.
5. In a smaller bowl fold together flour, baking soda, salt, 1 tsp of cinnamon, 1/2 tsp nutmeg and ginger.
6. Stir in half of the flour mixture into the sugar mixture slowly.
7. Add 1/2 of the pumpkin puree to mixture and stir.
8. Slowly add remaining flour mixture.
9. Stir in rest of the pumpkin puree.
10. Add 3/4 C of pecans and stir gently.
11. Using a rubber spatula fold in chocolate chips.
12. Grease and lightly flour a loaf pan.
13. Place bread mixture into loaf pan.
14. Sprinkle with remaining pecan pieces.
15. Bake 1 hour or until knife comes out clean.
16. To make the icing place confectioners' sugar into a mixing bowl.
17. Stir in heavy cream.
18. Add cinnamon and nutmeg.
19. Continue to stir until smooth.
20. Place icing on bread once bread has cooled.
|
|