A very unusual combination of pumpkin and chocolate chips makes this loaf bread interesting and delicious. Kids love it, too!

1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. fresh grated nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/2 c. unsalted butter
1 c. sugar
2 eggs
3/4 c. cooked (canned) pumpkin
1 c. chocolate chips (I like Nestles)
3/4 c. chopped nuts (pecans or walnuts)

GLAZE:

1/2 c. powdered sugar
1 tbsp. milk
1/8 tsp. freshly grated nutmeg
1/8 tsp. cinnamon

Cream together the butter and sugar, blend in the eggs. Add dry ingredients (which have been combined) 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 9 x 5 x 2 1/2 inch foil loaf pans. Sprinkle with remaining nuts.

Bake in preheated 350 degree oven for about 45-50 minutes. Test for doneness. Remove from oven, let cool 5 minutes. Remove from pans and drizzle with glaze. Best held overnight before slicing, this gives the spices a chance to set in. Yield 2 loaves. Bonus: Freezes well - if you are lucky enough to have a loaf leftover.