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.
My family loves bananas; we eat two bunches a week, so it’s rare we have overly ripe, darkly spotted bananas around for baking. Last week, we overbought just so we could make banana bread. I love the below recipe because the bread comes out very moist, yet dense, with just the right amount of banana flavor complemented with chocolate chips.
I have no idea where I found this recipe. It’s scribbled on white printer paper in barely legible handwriting.
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 stick butter, softened
- 3/4 cup sugar
- 2 large eggs
- 3 very ripe bananas, mashed
- 2/3 cup plain yogurt
- 1 teaspoon vanilla
- 4 ounces semisweet chocolate chips
1. Preheat oven to 325º. Butter a loaf pan. (Mine is 9 by 5 by 3 inches.)
2. In a small bowl, stir flour, baking soda, salt, and cinnamon.
3. In a large mixing bowl, beat butter and sugar until pale and fluffy. Beat in eggs one at a time until mixed. Beat in bananas, yogurt, and vanilla.
4. Mix in flour mixture on low until combined. Fold in chocolate chips. Pour into loaf pan.
5. Bake about 50-60 minutes, until golden brown and toothpick comes out clean.