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Pumpkin Chocolate Chip Bread Recipe

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This recipe was devised a long time ago by a mother who helped a group of first graders prepare a treat in class. There were enough ingredients for each child to lend a helping hand. Through the last 20 years, I enhanced and revised the recipe. Adults and children alike love it!

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16 Servings
Prep: 15 min. Bake: 45 min.

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/4 cups canned pumpkin
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup chocolate chips
1/4 cup chopped walnuts
GLAZE:
1 tablespoon heavy whipping cream
1/2 cup confectioners' sugar

Directions

In a large bowl, cream butter. Gradually add sugar, eggs and pumpkin. Combine dry ingredients; stir into creamed mixture and blend well. Stir in chocolate chips and nuts. Pour into a greased and floured 9-in. x 5-in. loaf pan.
Bake at 350° for 45-50 minutes or until loaf tests done. Cool on a wire rack. Combine glaze ingredients and drizzle over cooled bread. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 214 calories, 9 g fat (5 g saturated fat), 43 mg cholesterol, 146 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

Pumpkin Chocolate Chip Bread published in Reminisce January/February 1993, p49

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