Mmmm...Pumpkin Bread!

This is post #1 of my celebration of all things Fall. Have I mentioned that Fall is my favorite season??? It is. So, in honor of Fall, I thought I would share with you one of my husband's favorite Fall foods -- pumpkin chocolate chip bread -- otherwise known as Harvest Pumpkin Loaf. Drew's mother found this recipe in the late 70's in a Southern Living magazine. She's been making it for her family ever since. I was introduced to the deliciousness of this recipe when Drew and I started dating, and just recently remembered to ask mom-in-law for the recipe. And now -- I pass it onto you. Enjoy! :) Drew's mother typically adds a few extra chocolate morsels (1 full cup), and skips the pecans and the glaze. I did the same.

HARVEST PUMPKIN LOAF

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3/4 cup of canned pumpkin
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup semisweet morsels
3/4 cup chopped pecans, divided (optional)
1/2 teaspoon salt
Glaze (recipe follows)

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine four, soda, salt, and spices; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in chocolate morsels and 1/2 cup pecans. Spoon mixture into a 9- x 5- x 3-inch greased and floured loafpan. Sprinkle top with remaining pecans. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack. Drizzle top of loaf with glaze.

GLAZE: 1/2 CUP SIFTED POWDERED SUGAR
1 TABLESPOON HALF AND HALF
1/4 TEASPOON GROUND NUTMEG
1/4 TEASPOON GROUND CINNAMON

COMBINE ALL INGREDIENTS, STIRRING UNTIL SMOOTH.