This recipe was given to me by my third grade teacher we made it in class it has always been my favorite

The secrete is the mini chocolate chips they add just enough chocolate with out a big crunch

I have included the amounts for one, two and three loaves i have made these as loves and in my three inch cup cake pan today I will be using a babycakes cupcake maker that i got a second hand store. I think i will be using this a lot this holiday season.

Step 1: The One Page (print Just This Page to Save Paper or Keep in Your Cookbook)

Harvest loaf(s)

Three Two One

5 1/4 3 1/2 1/3/4 C Flour
3 2 1 tsp Baking Soda
3 2 1 tsp Cinnamon
1 1/2 1 1/2 tsp Salt
1 1/2     1            1/2 tsp Nutmeg
3/4 1/2 1/4 tsp Ginger
3/4       1/2         1/4 tsp Ground Cloves
1 1/2 1 1/2 C butter or margine
3 2 1 Egg
2 1/4 1 1/2 3/4 Canned Pumpkin
2 1/4    1 1/2       3/4 Mini Chocolate bits

Combine Flour, Salt, and Spices, Set aside. Mix butter sugar well. Blend in eggs and beat well. Add dry ingredients alternately with pumpkin. Stir in chocolate bits. Pour into pans and bake. let cool and Drizzle with glaze.

Bake for 1 hour as Loaf or five min in the cupcake maker per batch.

Glaze
1/2 C Confectioners Sugar
1/4 tsp nutmeg
1/3 tsp cinnamon

blend in 1 to 2 tablespoons milk

Step 2: The Dry

Combine Flour, Salt, and Spices, Set aside.

Step 3: Creaming and Sugaring Time

Mix butter sugar well. Blend in eggs and beat well.

Step 4: Getting It All Together

Add dry ingredients alternately with pumpkin. Stir in chocolate bits.

Step 5: Bake

Bake for 1 hour as Loaf or five min in the cupcake maker per batch.

A one ounce cookie scoop works good for the cupcake machine. The red spoon is a recycled yogurt spoon from stoney brook farms they are made from old yogurt cups, It is the best tool for removal of the hot cupcakes.