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Recipe of the Month


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HARVEST PUMPKIN LOAF

Thanks to my Mom

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 or margarine
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 powdered sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 milk or cream
 
Preparation:
 
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.
 
Cream butter and sugar until fluffy, Add eggs and beat well.
 
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.
 
Bake at for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. While still warm, drizzle with glaze (below).
 
Glaze: In a medium bowl, combine confectioners sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons cream.
 
Cool before serving. Makes awesome muffins too!


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