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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (114g) Recipe makes 20 servings |
||
| Calories 371 | ||
| Calories from Fat 141 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 9.3g | 46% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 66mg | 22% | |
| Sodium 368mg | 15% | |
| Potassium 144mg | 4% | |
| Total Carbohydrate 56.5g | 18% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 35.9g | ||
| Protein 4.7g | 9% | |
Ingredients
- 3 3/4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1 cup butter or margarine
- 2 cups sugar
- 4 eggs
- 1 1/2 cups canned pumpkin
- 12 ounces chocolate chips
- 1 cup chopped nuts (optional)
Spice Glaze
- 1 cup powdered sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 dash clove
Directions
1
Combine dry ingredients.2
Cream 2 sticks of butter or margarine.3
Gradually add 2 cups of sugar ( I cut this in half and it's still sweet). Cream well.4
Blend in and beat well 4 eggs.5
At low speed add dry ingredients alternately with 1 1/2 cups canned or cooked pumpkin, beginning and ending with dry ingredients. Stir in 12 oz. pkg. chocolate chips and nuts. Turn into 2 greased 9X5 loaf pans. Bake at 350 degrees for 1 hour. Cool then drizzle with spice glaze.6
SPICE GLAZE: Combine all ingredients and blend in 3-4 teaspoons hot water until consistency of a glaze.
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- Course > Desserts > Cakes
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Featured Reviews for This Recipe
From: Food Snob in Israel
On Oct 2, 2007
Now I LOVE this when my food snob mom (aka MY MOM) makes this but mine just didn't turn out as delicious. Maybe cause mom didn't make it...
At any rate, I did use the full two cups of sugar and skipped the nuts. I also used whole wheat and spelt flour and really could not taste the difference. I DO feel that 3/4 or 1/2 a bag of chocolate chips would have been MORE THAN ENOUGH chocolate-y...and I LOVE chocolate.
Date honey or honey could have replaced some of the sugar, as well, I believe. I am freezing one loaf, but assume that all will go well with that, as it always does for mom.
1.5 cups canned pumpkin=1 full can
One large Israeli butter (200g) is roughly equalivant to 1 cup butter or 2 american size sticks of butter.
Make sure to let cook to a dark brown (espically if using a whole flour) or else it could be a bit gooey in the middle. Better to slightly overcook this one, imo.
It's fluffy but crumbly and very rich and flavorful. Glaze is not so necessary. A unique and frugal way to use a can of pumpkin (which is a rare find here in the middle east).
Miss you mom!
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