Harvest Loaf Cake

Harvest Loaf Cake

by Phoebe Peters 2 years ago
4.1 (10)
1 hour
334.2 kcal
42.3 g carbs
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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. 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. 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. 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. 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