Pumpkin Chip Bread

Glazed pumpkin bread with chocolate chips. This is really good stuff.

Step: 1

In a large bowl mix together the flour, baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, ground ginger, and ground cloves.

Step: 2

In a separate bowl cream together the sugar and butter or margarine. Add eggs and beat until smooth.

Step: 3

Alternately add the creamed ingredients and pumpkin to the dry ingredients. Fold in chocolate chips and chopped nuts. Spoon into two greased 9x5 inch loaf pans.

Step: 4

Bake in a preheated 350 degree F(175 degrees C) oven for 45 to 50 minutes.

Step: 5

To make the glaze: In a small bowl, combine confectioners sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add milk, and mix until smooth. Drizzle over warm cake.

Per Serving: 169 calories; protein 2.6g; carbohydrates 22.6g; fat 8.2g; cholesterol 15.6mg; sodium 121.2mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.