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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 32 |
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I like anything made with pumpkin, but this tender loaf is irresistible. Sometimes, I'll top it with a spicy glaze that feature nutmeg and cinnamon. Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
1 can (15 ounces) solid-pack pumpkin |
2 teaspoons vanilla extract |
3-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon ground ginger |
2 cups (12 ounces) semisweet chocolate chips |
1 cup chopped walnuts |
glaze (optional): |
1 cup confectioners' sugar |
2 tablespoons hot water |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
dash ground cloves |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla; mix well. Combine the dry ingredients. Stir into pumpkin mixture just until moistened. Fold in chocolate chips and walnuts.
2. Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. If desired, combine glaze ingredients; drizzle over cooled loaves. Yield: 2 loaves.
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