Ingredients
Dry Ingredients:
-
3 cups all-purpose flour
-
2 tsp. ground cinnamon
-
1 tsp. Pumpkin Pie spice blend*, (mine contains: cinnamon, nutmeg, ginger and allspice)
-
1 tsp. salt
-
1 tsp. baking soda
Wet Ingredients:
-
4 eggs
-
1 cup sugar
-
1 cup dark brown sugar*
-
1 (15 oz.) can pumpkin
-
1 cup canola oil
-
1/2 cup (one 4 oz. serving size) unsweetened applesauce*
-
2 tsp. vanilla
Batter Additions:
-
3/4 cup semisweet chocolate chips
-
3/4 cup white chocolate chip
-
1 cup chopped pecans*
For the Glaze:
-
1 1/2 cups* confectioner’s (powdered) sugar
-
4 Tbl. heavy cream, or as desired for thickness
Instructions
In a large bowl, whisk the flour, cinnamon, Pumpkin Pie spice, salt and baking soda to mix well. Set aside.In mixer bowl, beat the eggs, sugar, pumpkin, applesauce and vanilla.Add dry ingredients and mix just until all is moistened.With a spatula, scrape beater, and bottom and sides of bowl, and fold making sure all is moistened and incorporated. Don't over mix.Then fold in both kinds of chocolate chips and pecans.Pour into two greased 8×4 inch loaf pans.Bake in preheated 350° oven for 1 hour, or until a toothpick inserted near the center comes out clean.Cool for 10 minutes, run a sharp knife around sides of pans, and invert loaves onto wire racks. Cool completely, about 2 hours, before glazing.For the Glaze: In small bowl, mix confectioner's sugar and cream. (You may need a little more or less cream depending on the thickness you want)Drizzle glaze over both, slice and serve!
