Monday, October 14, 2013

Harvest Pumpkin Loaf

I created this fast and easy pumpkin loaf using a recipe from a 1985 Southern Living Cookbook. I have several of these in my library and just love them! When I posted my picture of this loaf on Facebook many people asked me to post the recipe. This particular recipe was originally created by Frances Robison of Mobile, Alabama. Since so many of you aske for it, here goes..

1/2 cup butter or margarine, softened
1 Cup sugar (I used Splenda blend following directions to substitute)
2 eggs
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
3/4 cup cooked, mashed pumpkin (I had some fresh in my freezer that I thawed)
3/4 cup semi-sweet chocolate morsels
3/4 chopped pecans, divided
Glaze (recipe follows)

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, soda, salt, and spices; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in chocolate morsels and 1/2 cup pecans. Spoon mixture into a 9x5x3 inch greased and floured loafpan. Sprinkle top with remainining pecans. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on a wire rack. Drizzle top of loaf with glaze. Yield: 1 loaf (note: I doubled my recipe for two loaves and shared one with my neighbor)

1/2 cup sifted powdered sugar
1 TBSP half-n-half
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
Combine all ingredients stirring until smooth. Yield: 1/4 cup

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