- 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.
- 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.