Ingredients
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1 cup softened Buttersoftened
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2 cups Sugar
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4 Eggs
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1 can Pumpkin15 ounce
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3 3/4 cups All Purpose Flour
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2 teaspoons Baking Soda
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1 teaspoon Salt
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2 teaspoons Ground Cinnamon
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1/2 teaspoon Ground Cloves
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1/2 teaspoon Ground Ginger
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2 cups Semi Sweet Chocolate Chipsabout 12 ounces
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1 1/2 cups Chopped Nuts
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4 tablespoons Lemon Juice
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Lemon Glazerecipe follows
Method
CREDIT: From page 72 of You’re Invited
Breads and Brunch
TRANSPARENCY NOTE:
I had no fresh baked bread when I created this post so I grabbed an image from the internet that looked most like my bread looks when I bake it so the post would show up.
I will add an image of one I bake in a day or two.
Steps
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1
Done
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Preheat oven to 350 F° |
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2
Done
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Cream butter sugar and eggs. Blend in pumpkin. Add flour, baking soda , salt, cinnamon, nutmeg, cloves and ginger. Mix well. Fold in chocolate chips and nuts. |
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3
Done
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Spoon butter into 4 greased and floured 51/2 x 31/2- inch loaf pans |
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4
Done
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Bake for 40 to 50 minutes or until a wooden pick inserted in center of of loaf comes out clean. |
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5
Done
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Cool in pan for 10 minutes. remove loaves to wire rack and prick the tops a number of times with a wooden pick. |
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6
Done
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TO MAKE THE LEMON GLAZE1 cup powdered sugar |
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7
Done
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Sift together powdered sugar, cinnamon and nutmeg. Stir in 3 tablespoons lemon juice. If necessary, stir in additional lemon juice, 1 teaspoon at a time until drizzling consistency. Drizzle on top of warm bread. NOTE: use a very sharp knife to cut this bread |
