This recipe was originally prepared by my aunt Andy Lyons who made it for me each year as I was growing up in Concord, New Hampshire. It became an annual Thanksgiving tradition that I always looked forward to. As I grew older, married, and moved away, I began preparing it for myself and then for my own children. I’ve adapted the recipe a little over the years adding a little more pumpkin for a moister texture and, as a chocoholic, adding both white and semisweet chocolate chips. I also like to microwave a slice for 15 seconds before serving so the chocolate is warm and melted.
Pumpkin Chocolate Chip Cake with Spiced Glaze
(Makes 1 loaf)
- 1-3/4 cup flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup canned pumpkin
- 3/4 to 1 cup chocolate chips (mix white chocolate chips, if desired)
- 3/4 cup chopped pecans
Preheat oven to 350 F. Grease 9×5 loaf pan.
Combine flour, soda, salt and spices. In separate larger bowl, beat butter, gradually add sugar, beat well. Blend in eggs. At low speed, add dry ingredients alternating with pumpkin, beginning and ending with dry ingredients. Stir in chocolate chips and nuts. Turn into loaf pan and bake for 65 to 75 minutes or until done. Drizzle with glaze, add additional chopped pecans to top. Let stand at least 6 hours before slicing.
- 1/2 cup confectioners’ sugar
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 to 2 tablespoons heavy cream
Combine confectioners’ sugar, nutmeg, and cinnamon. Blend in cream to desired glaze consistency.
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