My friend Linda @ 2nd Cup of Coffee is hosting Fall into Flavor all during the Fall Season. Lots of great recipes going up. Check it out or even better add your own. It's no holds barred comfort food, so go ahead and bring on the butter. Or sour cream if you are like me.
THE MOST BESTEST HARVEST LOAF EVAH!
-1/2 cup marg. or butter (there, I got the butter requirement in Linda!)
-1 cup granulated sugar
-1 cup solid pack canned pumpkin (not pumpkin pie filling)
-2 cups flour
-1 1/2 tsp. baking powder
-1/2 tsp. of each of the following: salt, cinnamon, nutmeg, ginger
-1 cup semi-sweet choc. chips
-1/2 cup chopped nuts
Cream butter and sugar together in a smaller mixing bowl. Beat in eggs one at a time until it's smooth. Stir in the pumpkin.
In a larger mixing bowl combine the rest of the ingrediants. Stir until spices are spread throughout. Add wet ingrediants and stir just until moistened. Spoon into a greased loaf pan and bake at 350*F for 1 hour or until cake tester or toothpick shows it's done. Cool in pan for 10-15 minutes. Turn onto cake rack to finish cooling. (I find I can leave it up to 20 minutes in the pan to cool. Turning it out right away results in it falling apart. It's a very dense loaf. LOL. Dense as in moist, not as in dim witted.)
No need to wrap if it's anything like at my house. This will not last. They will descend upon it and not leave a crumb.