Market Common Reciper December 2017

Pumpkin Loaf

Our recipe corner is brought to you by the Insider Design Team Trio— Megan, Casey and Melissa. Each month, we’ll feature our favorite recipe of the hour, the one that moves us to tears of delight and gastronomic ecstasy every time we make it. It’s the behind-the-scenes peek on what goes on inside our kitchen…. Just for you.  

Pumpkin Loaf

Just in time for the holidays, this month’s recipe ushers in a spirit of festivity with the flavors of pumpkin and spice. Savor it with a friend over a steaming cup of coffee, or reside after a hearty winter meal. This rich and deeply satisfying cake bread is a family tradition in Melissa’s house at the holidays.


1 ¾ cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ginger

¼ tsp cloves

½ cup butter

¾ cup sugar

2 eggs

¾ cup canned pumpkin puree

¾ cup dark chocolate chips


Oven 350°, Bake time 45-60 min.

Grease a 9 x 5 loaf pan.

In a small bowl, combine the flour, baking powder, soda, salt, and spices. In a large bowl, using a mixer, cream the butter. Gradually add the sugar and cream well. Add the eggs and beat. Turn the speed to low and add the dry ingredients alternately with the pumpkin, be- ginning and ending with the dry ingredients. Stir in the chocolate chips by hand. Pour in the prepared pan, and bake 45-60 minutes, until a toothpick comes out clean. Remove from the pan when cool.

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