| 12 | 13 | 14 | 15 | 16 |
| 1 | 6 | 11 | 17 | 22 |
|
Pumpkin and Chocolate Loaf
Serving Size : 1
Preparation Time :1:20
1
1
2
1
1
1
2
3
3
3
3/4 cups all-purpose flour
teaspoon baking soda
teaspoons pumpkin pie spice -- * see note
/2 teaspoon salt
/2 cup margarine
cup sugar
large eggs
/4 cup pumpkin puree
/4 cup semisweet chocolate chips
/4 cup black walnuts -- finely chopped
-
-- Spicy glaze: ---
1
1
1
2
/2 cup powdered sugar
/8 teaspoon ground cinnamon
/8 teaspoon ground nutmeg
tablespoons light cream
*
If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2 teaspoon
nutmeg, 1/4 teaspoon each of ginger and cloves.
1
. Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350
degrees.
2
. Combine flour with soda, salt and pumpkin pie spice.
. Cream margarine in large mixing bowl. Gradually add sugar and cream at
3
high speed of mixer until light and fluffy. Blend in eggs; beat well.
4
. Turn mixer to low speed and add dry ingredients, alternating with pumpkin.
Begin and end with dry ingredients; blend well after each addition.
5
. Stir in chocolate morsels and 1/2 cup finely chopped walnuts.
6
. Pour into prepared pan and sprinkle with remaining walnuts. Bake for 65-75
minutes or until cake springs back when lightly touched in center. Cool, then
glaze with spice glaze.
SPICE GLAZE:
Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon
cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired
(should be thin).
Page
Quick Jump
|