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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 1 |
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Fill your house with the happy aroma of autumn. If you don't have cream, you may substitute milk. Ingredients:
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1 1/2 teaspoons salt |
3/4 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/2 cup butter |
1 cup white sugar |
2 eggs |
3/4 cup canned pumpkin |
3/4 cup semisweet chocolate chips |
3/4 cup chopped walnuts |
1/4 cup confectioners' sugar |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
2 tablespoons heavy cream |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs. Add flour mixture alternately with pumpkin. Stir in chocolate chips and 1/2 cup of the walnuts. Pour batter into loaf pan. Sprinkle remaining nuts on top.
3. Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. While still warm, drizzle with glaze. Cool for 6 hours before serving.
4. to make the glaze: In a medium bowl, combine confectioners sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons cream until drizzling consistency.
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