Pumpkin, nuts, chocolate chips, and icing make a wonderful holiday loaf. Three 8×4-inch loaves will result from doubling the mixture.
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup pumpkin puree
- 6 ounces semi-sweet chocolate chips
- 1 cup chopped walnuts, divided
- ¼ cup confectioners’ sugar
- 2 tablespoons heavy cream
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top.
- Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing.
- To make the icing, stir together the confectioners’ sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 308 mg |
| Sugars | 28 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Make this according to the recipe except used a different glaze (had no heavy cream). Ok but honestly the pumpkin does not go well with the chocolate chips as much as we LOVE chocolate & chocolate chips . DH thought it was weird also. Would not make again nor give as a dessert. Maybe if the chocolate chips are omitted?
Very good. I added the entire can of pumpkin and omitted the nuts. Delicious. My kids keep asking me to make it again. Used mini semi- sweet chocolate chips.
DElish!
The first time I made it, I didn’t put choc chips or nuts (didn’t have any) & it was delicious! I added them the second time & it’s delicious, too! I haven’t made the icing, as it really doesn’t need it. I will make muffins next time & I’m sure they will be delicious too! As I do with my banana bread, I dusted the greased pan with cinnamon sugar & sprinkled the top, too. Very nice!
I used a little less sugar and a little more puree, but I really like the results!
Neighbor brought over 3 huge squash and tried to figure out what to do with all of it. Works great in place of pumpkin, followed rest of recipe to the T.
This makes a fantastic pumpkin bread! The second time I made it, I made two small changes. First, instead of 1 cup granulated sugar, I used 1/2 cup granulated and 1/2 cup brown sugar – adds a bit more moistness and flavor to the bread. And second, I skipped the glaze. I didn’t think it added anything to the bread. Awesome, five star recipe. Just watch the baking time. 1 hour is an estimation. Ovens vary, so set a timer for 50 minutes and then begin watching to see when YOURS is done. 🙂
This recipe makes fabulous muffins too!!
I love this recipe..made it last year a few times from Oct-Dec..and just made it…its baking as I type…..yum yum..I didn’t.change a thing…well an extra dash of.cinnamon.
I have to agree that this is a very nice gift loaf. I tripled the recipe and got 5 4×8 loaves. Looks nice, tastes great. I followed the recipe exactly and baked them for 1 hour at 350 degrees. I can definitely rate this recipe with all 5 stars.
I made two small changes: I used Hershey cinnamon chips instead of semi-sweet chocolate chips and pecans instead of walnuts. I chose to make muffins out of this recipe instead of one big loaf. I did get 12 medium sized muffins out of one recipe. Mine were done at just about 20 minutes. We thought this quick bread recipe was very nice but the glaze made it a little too sweet. I thought it could use a little more pumpkin or something to make it a little moister. Next time, I might up the pumpkin to a full cup and forgo the glaze all together OR skip the chips and go with the glaze.
I found the taste of the bread great on it’s own, I wish I didn’t add the sugar glaze, it made it far too sweet.
This recipe is delicious!! Had to make another loaf because the first one dissappeared…yummy!!
I made this recipe for gifts this year (2010). Everyone raved over the bread! I doubled the batch and made 3 – 8×4 loaves. I did not put icing on the bread instead – I sprinkled additional walnuts on the top. The loaves came out looking great.
Made this for a family christmas party. Everyone loved it! Said it went great with coffee. The icing was very yummy! Followed the recipe exactly!!
this bread is OK… sugar should be incresed about 1/4 cup, and maybe a dash more cinnamon too! mine took less than 1hr to bake, and it burnt a bit.. 🙁 soo.make sure you keep an eye on it ..no one like a bitter bread.. i also replaced nuts w/ dry cranberries- taste good w/ chocolate chips 🙂
This is a very tasty pumpkin bread recipe with a lot going on! Chocolate chips and walnuts, yum! I did have to cook it for 10 minutes longer than the recipe called for so make sure and test to see if it’s done. It was simple to make and the icing seemed to soften the crust, which was a little hard but not bad. I will definitely be making some loaves to give out as Christmas gifts.
I used white chocolate and it was even better ,especially when served warm .
This was very good. I changed out some of the flour for whole wheat, but other than that followed the recipe as written. Very tasty, thanks!
I changed this recipe by removing the nuts and chocolate, and added a handfull of sunflower seeds. I would suggest adding more sugar (maybe 1/4 cup), and reducing or removing the nutmeg, as I found it to be coming through a little too strong. Also, if going with sunfower seeds as I did, I’d suggest using approx 1/2cup to 1cup, as my handfull was just an afterthought. Great texture and moisture to this recipe, bakes up great.
Very good bread! I didn’t have semi sweet chips, so used milk chocolate instead. Also, used 1/2 cup brown sugar & 1/2 white sugar. I omitted the icing because I wanted to keep the taste a little more simple & wanted to just have it warm with butter. Will for sure make again…