Glazed Double Chocolate Chip Pumpkin Bread
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 1 (15oz) can pumpkin
- 1.5 cups canola oil
- 3/4 cup semisweet chocolate chips
- 3/4 cup white chocolate chips
- 1/2 cups confectioner’s sugar
- 2 Tbsp heavy cream
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in both kinds of chocolate chips.
Pour into two greased 8×4 inch loaf pans. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans onto wire racks. Cool for 2 hours before glazing. Prepare the glaze by mixing confectioner sugar and cream. (You may need a little more or less cream depending on the thickness you want) Drizzle glaze over both and slice and serve!