- 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
- 1 tablespoon heavy whipping cream
- 1/2 cup confectioners' sugar
- 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.
Originally published as Pumpkin Chocolate Chip Bread in Reminisce January/February 1993, p49
Reviews for Pumpkin Chocolate Chip Bread
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Reviewed Jan. 16, 2012
"Very mild flavor considering all the spices that are in it, but otherwise delish! I baked it for 60 minutes. Did not do drizzle but it looks nice!"
Reviewed Sep. 14, 2009
"Use pecans instead of walnuts."