Harvest Loaf Cake

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

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 334 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.