How to make Reindeer Bread

… because it’s never too soon to make Christmassy-food and remember, reindeer bread doesn’t contain any reindeers 🙂

Ingredients:

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup pumpkin puree
6 ounces semi-sweet (milk chocolate) chocolate chips
1 cup chopped pecans, divided
1/4 cup confectioners’ sugar (US) Icing Sugar (UK)
2 tablespoons heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Cream butter and sugar until fluffy.

Add one egg at a time mix well after each addition.

In a separate bowl blend together flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and the ginger.

Slowly stir 1/3 of the flour mixture into the sugar mixture.

Then stir 1/3 of the pumpkin into the sugar mixture.

Next stir in 1/3 of the flour and then the rest of the pumpkin.

Finally stir in the last of the flour mixture. Gently fold in chocolate chips and 3/4 cup of pecans.

Grease and flour a 9×5 inch loaf pan.

Preheat the oven to 350 degrees.

Pour mixture into loaf pan and sprinkle with remaining pecans.

Bake for one hour until a knife inserted in the middle of the loaf comes out clean.

Cool completely.

For the icing stir together the confectioners’ sugar and heavy cream.

Add cinnamon and nutmeg and stir until smooth.

Drizzle icing over bread loaf when completely cooled.

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator