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    This spicy, chocolatey autumn treat draws raves and puts Halloween candy to shame. Yield: 1 loaf Prep time: 25 minutes
Baking time: 65-75 minutes
Difficulty Level: Easy - Moderate
    Pumpkin Layer:
 Preheat oven to 350 degrees. Butter and flour one 9-inch by 5-inch loaf pan. In a medium bowl, sift together flour, soda, salt and spices. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined. Add flour mixture alternately with pumpkin, mixing well between each addition. Stir in chocolate chips. Spread batter into prepared pan and bake for 65-75 minutes, until loaf feels firm and springy when pressed in the center and a tester inserted comes out clean (except for melted chocolate chips). Cool in pan for 15 minutes then remove from pan and cool on a wire rack. To prepare glaze, sift powdered sugar with nutmeg and cinnamon in a small bowl. Add milk until mixture is thin enough to drizzle. Pour glaze over cool bread. Bread will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.  (10 slices per loaf) Calories 289; Total fat 10g; Saturated fat 6g; Cholesterol 55mg; Sodium 260mg; Carbohydrates 48g; Dietary Fiber 2g; Sugars 29g; Protein 5g; Vitamin A 81% DV; Vitamin C 2% DV; Calcium 3% DV; Iron 11% DV. |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
