- Makes: 1 loaf (10 Servings)
- Ready In: 1 hr 30 mins
- Prep Time: 25 mins
- Cook Time: 1 hr 5 mins
This spicy, chocolaty autumn treat draws raves and puts Halloween candy to shame.
Dr. Greene suggests you use organic ingredients when possible, especially for dairy and egg products. We’ve partnered with Horizon Dairy® who provide wonderful organic milk, eggs, and butter perfect for this recipe.
- Calories: 289
- Fat: 10g
- Protein: 5g
- Sodium: 260mg
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 29g
Nutritional Information (per serving)
1 3/4 cups unbleached flour (you may substitute up to 3/4 cup whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 cup canned pumpkin (not pumpkin pie filling)
3/4 cup semisweet chocolate chips
1/2 cup powdered sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1-2 tablespoons milk
- Preheat oven to 350 degrees.
- Butter and flour one 9x5-inch loaf pan.
- In a medium bowl, sift together flour, soda, salt and spices.
- Set aside. In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating until well combined.
- Add flour mixture alternately with pumpkin, mixing well between each addition.
- Stir in chocolate chips.
- Spread batter into prepared pan and bake for 65-75 minutes, until loaf feels firm and springy when pressed in the center and a tester inserted comes out clean (except for melted chocolate chips).
- Cool in pan for 15 minutes then remove from pan and cool on a wire rack.
- To prepare glaze, sift powdered sugar with nutmeg and cinnamon in a small bowl.
- Add milk until mixture is thin enough to drizzle.
- Pour glaze over cool bread.
- Bread will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.