Chipper Pumpkin Loaf

I got this recipe from an old coworker, who got it from another coworker, who got it from his mother.  It came out gooey and heavy and good.  (Let it sit for a few hours before you cut it.)  I feel bad posting the whole recipe online for the world to see (the world being the one…yes, literally, I have one…subscriber to this blog), but I’m going to.  Because things this good should be shared with the world.  Just be sure to credit Mama G when you make it.


1&3/4 cups of flour                                                     GLAZE

1 tsp baking soda                                                 ½  cup powdered sugar

1 tsp cinnamon                                                     1 tablespoon milk

½ tsp salt                                                               1/8 tsp nutmeg

½ tsp nutmeg                                                         1/8 tsp cinnamon

¼ tsp ginger

¼ tsp ground cloves

½ cup margarine

1 cup sugar

2 eggs

¾ cup pumpkin  (approx. ½ of a 15 oz. can)

¾ cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Grease & flour 9×5 loaf pan.  Combine dry ingredients.  Cream margarine and sugar; blend in eggs.  Add dry ingredients alternately with pumpkin, beginning & ending with dry ingredients.  Stir in chocolate chips.  Bake 60 minutes or until toothpick comes out clean.  Let cool 5 minutes.  Remove from pan.  After cooled, drizzle on glaze.  Let stand 6 hrs. before slicing.

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