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Harvest Loaf Cake

By: Marsha

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

Rate/Review | Read Reviews (24)

What to Drink?
	Port
	Coffee

Prep Time:
30 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9x5 inch loaf

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup butter
1 cup white sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts
1/4 cup confectioners' sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons heavy cream

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.