HARVEST PUMPKIN BREAD

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup margarine, softened
1 cup sugar
2 eggs
3/4 cup canned pumpkin puree (not pie filling)
3/4 cup chocolate chips
3/4 cup chopped nuts
FOR THE GLAZE (if desired):
1/2 cup confectioner's sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 to 2 tablespoons milk as needed

Preheat oven to 350 degrees F. Greased a loaf pan (9x5-inch) or 2 small (3x5-inch) pans

Combine flour, baking soda, cinnamon, nutmeg, salt, ginger, and cloves; set aside.

Cream margarine and sugar together. Blend eggs into sugar mixture and beat well at low speed. Add dry mixture alternately with pumpkin, beginning and ending with dry mixture. Stir in chocolate chips and nuts. Place batter in prepared pan(s).

Bake at 350 degrees F for 65 to 75 minutes.

TO MAKE THE GLAZE:
Stir glaze ingredients together and drizzle on bread.