Harvest Loaf Cake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons salt
¾ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ cup butter
1 cup white sugar
2 eggs
¾ cup canned pumpkin
¾ cup semisweet chocolate chips
¾ cup chopped walnuts
¼ cup confectioners' sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 tablespoons heavy cream

Nutrition Info

334.2 calories
carbohydrate: 42.3 g
cholesterol: 54.7 mg
fat: 17.7 g
fiber: 2.2 g
protein: 4.8 g
saturatedFat: 8.1 g
servingSize: -
sodium: 501.5 mg
sugar: 25.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. Set aside.

  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs. Add flour mixture alternately with pumpkin. Stir in chocolate chips and 1/2 cup of the walnuts. Pour batter into loaf pan. Sprinkle remaining nuts on top.

  3. Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. While still warm, drizzle with glaze. Cool for 6 hours before serving.

  4. to make the glaze: In a medium bowl, combine confectioners sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons cream until drizzling consistency.

Recipe Yield

1 - 9x5 inch loaf

Recipe Note

Fill your house with the happy aroma of autumn. If you don't have cream, you may substitute milk.

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