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My review
Pumpkin Chip Bread
2
JUBUGG
"Glazed pumpkin bread with chocolate chips. This is really good stuff."
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Ingredients
servings 169Original recipe yields 24 servings (2 loaves)
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Directions
{{model.addEditText}} Print- In a large bowl mix together the flour, baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, ground ginger, and ground cloves.
- In a separate bowl cream together the sugar and butter or margarine. Add eggs and beat until smooth.
- 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.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 to 50 minutes.
- 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.
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Reviews
Read all reviews 1112 Ratings
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Most helpful positive review
11/10/2002
This is an excellent recipe; however, I used 1-1 1/2 c. of pumpkin instead of 3/4 c. It was very, very good.
Most helpful critical review
10/21/2011
I used butter instead of margerine, a full cup of pumpkin (I was distracted--baking and talking on the phone on the same time. It didn't make a bit of difference to the recipe at all, other than...
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10/21/2011
I used butter instead of margerine, a full cup of pumpkin (I was distracted--baking and talking on the phone on the same time. It didn't make a bit of difference to the recipe at all, other than...
11/10/2002
This is an excellent recipe; however, I used 1-1 1/2 c. of pumpkin instead of 3/4 c. It was very, very good.
11/20/2000
I used fresh pumpkin and made muffins with this recipe. The icing is very good.
3/23/2006
An excellent loaf --- the first time I brought something to work that EVERYBODY raved about.
11/22/2004
This bread was okay - nothing great. It needed more of a pumpkin flavor to make it diff. Per suggestions, I used mini choc. chips - a very good idea. Also, this recipe said to split in half a...
11/7/2009
Made this for my daughter who never likes loaf type cakes. She couldn't get enough, packed it for lunch and it was a hit at school as well. I ground the nuts up fine-she doesn't like nuts in de...
11/9/2010
I was really impressed with this bread. It wasn't phenomenal right out of the oven, but the next day there was more flavor, (subtle, but tasty!) and it stays so moist! The only changes I made we...
11/2/2010
Very good pumpkin bread, although I made a few changes. First I used whole wheat flour instead of all purpose, and 1 1/2 c pumpkin puree instead of 3/4 c. I used 3/4 c dried cranberries instead ...
10/23/2010
My family enjoyed this bread. I did, however, increase the amount of pumpkin to about 1 cup. I probably could have used a bit more. I think next time, I'll decrease the amount of chocolate th...