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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| baking soda: 1 tsp |
| salt: 1 1/2 tsp |
| ground nutmeg: 3/4 tsp |
| ground ginger: 1/2 tsp |
| ground cloves: 1/2 tsp |
| salted butter: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| canned pumpkin: 3/4 cup |
| semisweet chocolate chips (chips): 3/4 cup |
| walnuts (chopped): 3/4 cup |
| powdered sugar (unsifted): 1/4 cup |
| ground nutmeg: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| heavy whipping cream (fluid): 2 Tbl |
Harvest Loaf Cake
Credit: AllRecipes
User rating:
"Fill your house with the happy aroma of autumn. If you don't have cream, you may substitute milk."
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Prep Time
30 min -
Cook Time
70 min -
Servings
12 serving(s)
Tags
Directions
- 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.
- 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.
- 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.
- 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.