“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”
~Lauren De Stefano
“The heart of autumn must have broken here, and poured its treasures out upon the leaves.”
~Charlotte Flake Bates
“Winter is an watching, spring a watercolor, summer an oil painting and autumn, a mosaic of them all.”
“Every leaf speaks bliss to me, fluttering from the autumn tree.”
“Autumn carries more gold in its pocket then all the other seasons.”
About twenty years ago, my sister introduced me to this delicious autumn-y bread and it quickly became a family favorite. The semi sweet chips add a touch of chocolate goodness to the pumpkin and spice bread. Choose to add a glaze or not before serving. I’m so happy to share it with you.
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon ginger
1/2 cup butter
1 cup sugar
3/4 cup pumpkin puree
3/4 cup semi sweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350.
Use cooking spray to grease a 9×5 loaf pan.
Combine flour, baking soda, and spices in a bowl and set aside.
Cream butter and sugar. Add eggs and beat well.
Add the dry ingredients, alternating with the pumpkin. Stir in nuts and chocolate chips. Add the mixture to the loaf pan and smooth top.
Bake 65 – 75 minutes, depending on your oven.
Let cool on baking rack.
Optional: When cool, drizzle with glaze.
Combine 1/2 cup powdered sugar, 1/8 teaspoon grated nutmeg, 1/8 teaspoon cinnamon and 1 – 2 Tablespoons cream.
Makes one loaf, but I suggest doubling the recipe and making two. Freeze one to have on hand for a cozy treat when friends and family drop by during the holiday season!