Harvest Loaf Cake Recipe

Name: Harvest Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. ginger; 1/2 c. butter or margarine; 1/2 tsp. salt; 1 c. sugar; 2 eggs; 3/4 c. canned or cooked pumpkin; 3/4 c. semi-sweet mini chocolate bits; 3/4 c. chopped walnuts

Servings: persons

1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 c. butter or margarine
1/2 tsp. salt
1 c. sugar
2 eggs
3/4 c. canned or cooked pumpkin
3/4 c. semi-sweet mini chocolate bits
3/4 c. chopped walnuts

1
Grease bottom of 9 x 5 x 3-inch pan.
2
Combine flour with baking soda, salt and spices.
3
Cream butter in large mixing bowl. Gradually add sugar.
4
Cream at high speed of mixer until light and fluffy.
5
Blend in eggs.
6
Beat well.
7
At low speed, add dry ingredients alternately with pumpkin (begin and end with dry ingredients).
8
Blend well after each addition.
9
Stir in chocolate bits and 1/2 cup chopped walnuts.

1444

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 c. flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp. nutmeg, and more.

Yes, Harvest Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Loaf Cake

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