Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook. Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
The April 2007 Recipe of the Month Pumpkin Chocolate Chip Bread We thank Denise Grace for this fun recipe, which is, as she describes it, a very unusual combination of pumpkin and chocolate chips, which makes this loaf bread both interesting and delicious. Kids love it, too.
Ingredients 1/2 cup unsalted butter 1 cup sugar 2 eggs 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon fresh grated nutmeg 1/4 teaspoon ginger 1/4 teaspoon cloves 3/4 cup cooked (canned) pumpkin 1 cup good quality semi-sweet chocolate chips, such as Ghirardelli® 3/4 cup chopped nuts (pecans or walnuts) For the Glaze 1/2 cup powdered sugar 1 Tablespoon milk 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon cinnamon Directions Preheat oven to 350 degrees Fahrenheit. Prepare two 9 x 5 x 2 1/2 inch loaf pans (greased and floured). Cream together the butter and sugar, blend in the eggs. Combine dry ingredients, add alternately with the pumpkin, beginning and ending with dry ingredients. Fold in (by hand) the chocolate chips and 1/2 cup nuts. Spoon into two greased and floured loaf pans. Sprinkle with remaining nuts. Bake in preheated 350 degree Fahrenheit oven for about 45-50 minutes. Test for doneness. Remove from oven, let cool 5-10 minutes. Remove from pans Mix the glaze ingredients with a spoon and drizzle over the loaves. These loaves are best held overnight before slicing, this gives the spices a chance to set in. Yield is two loaves. Bonus: Freezes well - if you are lucky enough to have a loaf leftover. Enjoy!