Reindeer Bread
Ingredients:
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup pumpkin puree
6 ounces semi-sweet chocolate chips
1 cup chopped pecans, divided
1/4 cup confectioners' sugar
2 tablespoons heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Instructions:
Cream butter and sugar until fluffy. Add one egg at a time mix
well after each addition. In a separate bowl blend together
flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of
nutmeg and the ginger. Slowly stir 1/3 of the flour mixture into
the sugar mixture. Then stir 1/3 of the pumpkin into the sugar
mixture. Next stir in 1/3 of the flour and then the rest of the
pumpkin. Finally stir in the last of the flour mixture. Gently
fold in chocolate chips and 3/4 cup of pecans. Grease and flour a
9x5 inch loaf pan. Preheat the oven to 350 degrees. Pour mixture
into loaf pan and sprinkle with remaining pecans. Bake for one hour
until a knife inserted in the middle of the loaf comes out clean. Cool
completely. For the icing stir together the confectioners' sugar
and heavy cream. Add cinnamon and nutmeg and stir until smooth. Drizzle
icing over bread loaf when completely cooled.
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