HARVEST LOAF CAKE

Harvest Loaf Cake image

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

Provided by Marsha

Categories Fruits and Vegetables Vegetables Squash

Time 1h40m

Yield 12

Number Of Ingredients 16

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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

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.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 42.3 g, Cholesterol 54.7 mg, Fat 17.7 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 8.1 g, Sodium 501.5 mg, Sugar 25.7 g