Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread
with Eggnog Glaze
Pumpkin Chocolate Chip Bread with Eggnog Glaze is studded with mini chocolate chips and chopped pecans. The eggnog glaze take this already super bread over the top. A delicious change from basic pumpkin bread. If you don’t have chocolate chips on hand, add raisins or dried cranberries instead. The eggnog glaze is super easy to prepare. Simply made with commercial eggnog and powdered sugar.
What is a “Quick” Bread
Quick bread refers to any bread that is quick to make because it doesn’t require kneading or rising time. The reason for this is the leavener in quick breads is usually baking powder or baking soda, which when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. The quick bread genre includes biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads, like this one for Pumpkin Chocolate Chip Bread.
A homogeneous blend of milk or cream, beaten eggs, sugar, nutmeg and usually liquor of some kind. Most often used is rum, brandy or whiskey. Years ago, liquor free eggnog was served to convalescents and growing children as a tonic. Some eggnog’s are made by separating the eggs and stiffly beating the whites before adding them to the milk mixture. Commercial eggnog is alcohol free free and is available in cartons from mid-October to the end of December.
The pumpkin is a member of the gourd family. The family also includes all varieties of melon, watermelon, and squash. Its orange flesh has a mild, sweet flavor and the seeds, husked and roasted, are delicately nutty. Pumpkin seeds are commonly known as pepitas. Fresh pumpkins are available during the fall and winter. Puréed pumpkin is available canned. Pumpkin is a good source of vitamin A. It is now possible to buy canned pumpkin year round in the grocery store, which years ago that wasn’t the case.
Pumpkin Chocolate Bread with Eggnog Glaze
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup canned pumpkin, (not pumpkin pie mix)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pecans
- 1/2 cup powdered sugar
- 1 to 2 tablespoons eggnog
- Heat oven to 350º Grease bottom only of a 9 x 5 loaf pan with shortening or cooking spray.
- In a large bowl, mix butter, sugar, eggs, and pumpkin with a wire whisk.
- Combine dry ingredients and add to creamed mixture. Stir in chocolate chips and pecans. Spread into prepared pan. Bake for 55 to 65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes, remove bread from pan to cooling rack. Cool completely, about 2 hours.
- In a small bowl, stir together powdered sugar and eggnog until smooth enough to drizzle.
- Drizzle glaze over bread when bread has cooled.
Peppermint Biscotti is the perfect holiday cookie.
Black Cherry Chiffon Gelatin is a delicious gelatin salad perfect for Thanksgiving Day.
For this recipe we used Libby’s Solid Packed Canned Pumpkin
4 Comments on “Pumpkin Chocolate Chip Bread”
Thanks for sharing this at Talking Tuesday, we appreciate you stopping by. This looks so good!
Hi Mary Ellen~ Thanks for dropping in:)
Oh my goodness. I want to make this right now! What a great glaze, Lynn. Thank you for sharing.
Hi Michelle~ Thanks for stopping by! I still want to make your Pumpkin Bread with the cream cheese swirl:)