Best Harvest Loaf Recipes

HARVEST LOAF CAKE

Steps:

• 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.

HARVEST LOAF

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

HARVEST PUMPKIN-PINEAPPLE LOAF

Steps:

• Preparation Time: Approximately 15 minutes Cook Time: Approximately 60 minutes Preparation: Heat oven to 350°F. Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. Combine flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly. Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired. Servings: 16 Nutritional Information Per Serving: Calories 310; Total fat 7g; Saturated fat 4g; Cholesterol 70mg; Sodium 320mg; Carbohydrate 56g; Fiber 2g; Protein 5g; Vitamin A 80%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 10%DV * Daily Value

HARVEST LOAF CAKE

Steps:

• preheat oven to 350 grease 9 x 5 x 3 loaf pan 1. Combine flour, soda, spices & salt in small bowl. 2. Cream butter in large bowl. Gradually add sugar & eggs. Cream until light & fluffy. 3. Add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. 4. Stir in chocolate chips (& walnuts - optional) 5. Bake @ 350F for 60 min or until cake springs back when touched lightly in center. Let stand 6 hours before serving.

PUMPKIN HARVEST LOAF WITH ORANGE CREAM CHEESE SPREAD

Steps:

• BEAT cheese, butter, brown sugar and eggs together with electric mixer until light and creamy.
• Combine next 6 dry ingredients.
• Stir into creamed mixture alternately with pumpkin. Mix well.
• Stir in orange rind, raisins and nuts. Spread in greased 9" x 5" (2 L) loaf pan.
• BAKE at 350°F (180°C) for 50-60 minutes, or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes, then turn out onto rack and cool completely.
• SPREAD.
• BEAT cream cheese, icing sugar and ornage rind until well mixed . Store covered in refrigerator.
• Once loaf has cooled then spread with the ornage cream cheese spread.

HARVEST PUMPKIN-PINEAPPLE LOAF

Steps:

• Heat oven to 350°F Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
• Combine flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly.
• Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.
• Variation: If desired, walnuts may be added to the batter. Just prepare recipe as directed, stirring in one cup coarsely chopped walnuts when adding the dry ingredients.
• Nutritional Information Per Serving:
• Calories 310; Total fat 7g; Saturated fat 4g; Cholesterol 70mg; Sodium 320mg; Carbohydrate 56g; Fiber 2g; Protein 5g; Vitamin A 80%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 10%DV.
• * Daily Value.

HARVEST LOAF

Steps:

• 1. Preheat oven to 350 degree F. Spray 2 - 9 x 5 loaf pans with non stick cooking spray and then flour.
• 2. In a medium bowl, beat butter until smooth. Add sugar; beat until fluffy. Beat in eggs, one at a time, beating well after each addition.
• 3. Sift together dry ingredients; add to butter mixture alternately with pumpkin, ending with flour mixture.
• 4. Stir in chocolate chips and one cup pecans.
• 5. Spoon into pans evenly. Sprinkle with remaining pecans.
• 6. Bake for 65 - 70 minutes, or until pick comes out clean. Cool for 10 minutes in pans; remove to wire racks.
• 7. Spice glaze: Mix ingredients together until desired consistency is reached.
• 8. Glaze with spice glaze while still warm.

HARVEST LOAF

Steps:

• Sift together flour, baking soda, spices and salt. In another bowl, cream together butter and sugar. Add eggs and beat well. Add flour mixture alternately with pumpkin. Stir in chocolate chips and 1/2 cup chopped walnuts. Grease a 9x5 inch loaf pan and sprinkle with the remaning 1/2 cup chopped walnuts. Bake at 350F 65 to 70 minutes. Cool before removing from the pan.