Harvest Loaf Cake
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Description
Fill your house with the happy aroma of autumn. If you don't have cream, you may substitute milk.
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
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.
Nutrition Facts
serving: 1 - 9x5 inch loaf
calories: 334.2 kcal
carbohydrates: 42.3 g
protein: 4.8 g
saturated fat: 8.1 g
cholesterol: 54.7 mg
sodium: 501.5 mg
fiber: 2.2 g
sugar: 25.7 g
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