Ingredients: ice cream, semi-sweet chocolate chips, 1 cup canned pumpkin, 1/4 cup margarine (I used smartbalance light), 4oz fat free cream cheese, 1 and 1/4 cup white sugar, 2 eggs, 1 and 3/4 all-purpose flour, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/2 chopped walnuts
Recipe
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. In the last 5 minutes, toss some chocolate chips on top of loaf to let it melt slightly. Cool 10 minutes in pan. Remove to rack to finish cooling. Serve with ice cream (mine is coffee flavored)
Yields 1 9x5x3 inch loaf
