Harvest Loaf Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: Flour,
-- softened,
1 tsp: Baking soda,
1 cup: Granulated sugar,
1/2 tsp: Salt,
2: Eggs,
1 1/2 tsp: Cinnamon,
3/4 cup: Pumpkin, canned, solid-pack
1/2 tsp: Nutmeg,, plus 1/8 tsp
6 ounce: Semisweet chocolate chips,
-- grated,
2/3 cup: Walnuts or almonds,
1/4 tsp: Ginger, ground
-- chopped,
1/4 tsp: Cloves, ground
1/2 cup: Powdered sugar, sifted
1 Stick: butter or margarine,
1 tbsp: , (to 2) milk or heavy cream
Directions:
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:45 1. Preheat oven to 350
F. Generously grease 9
x 5 x 3-inch loaf pan. In a medium bowl, stir together flour, baking
soda, salt, 1 tsp cinnamon, 1/2 tsp nutmeg, ginger, and cloves. 2. In
a medium bowl, cream together butter and granulated sugar with an
electric mixer on medium until light and fluffy, 2 to 3 mins. Beat in
eggs until well blended. Reduce speed to low and add dry ingredients
alternately with pumpkin, beginning and ending with dry ingredients.
Stir in chocolate chips and 1/3 cup nuts. Turn into prepared pan.
Sprinkle remaining 1/3 cup nuts over top. 3. Bake 60 to 70 mins, or
until a cake tester inserted in center comes out clean. Let loaf cool
in pan 15 mins, then unmold onto a rack and let cool completely. 4.
In a small bowl, combine powdered sugar, remaining 1/2 tsp cinnamon,
remaining 1/8 tsp nutmeg, and milk. Mix until smooth and of glazing
consistency. Drizzle glaze over cooled loaf. Let stand at least 6
hours before slicing.
NOTES : Glazed or not, this bread freezes well. Great for holiday
gifts.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
Preparation Time: 1:45 1. Preheat oven to 350
F. Generously grease 9
x 5 x 3-inch loaf pan. In a medium bowl, stir together flour, baking
soda, salt, 1 tsp cinnamon, 1/2 tsp nutmeg, ginger, and cloves. 2. In
a medium bowl, cream together butter and granulated sugar with an
electric mixer on medium until light and fluffy, 2 to 3 mins. Beat in
eggs until well blended. Reduce speed to low and add dry ingredients
alternately with pumpkin, beginning and ending with dry ingredients.
Stir in chocolate chips and 1/3 cup nuts. Turn into prepared pan.
Sprinkle remaining 1/3 cup nuts over top. 3. Bake 60 to 70 mins, or
until a cake tester inserted in center comes out clean. Let loaf cool
in pan 15 mins, then unmold onto a rack and let cool completely. 4.
In a small bowl, combine powdered sugar, remaining 1/2 tsp cinnamon,
remaining 1/8 tsp nutmeg, and milk. Mix until smooth and of glazing
consistency. Drizzle glaze over cooled loaf. Let stand at least 6
hours before slicing.
NOTES : Glazed or not, this bread freezes well. Great for holiday
gifts.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
Tags
Chocolate