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 cups sifted flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/4 teaspoon ginger; 1/4 teaspoon ground cloves; 1/2 cups butter; 1 cup sugar; 2 eggs; 3/4 cups canned pumpkin; 3/4 cups semi sweet chocolate chips; 3/4 cups chopped walnuts (optional)

Servings: persons

1 3/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/2 cups butter
1 cup sugar
2 eggs
3/4 cups canned pumpkin
3/4 cups semi sweet chocolate chips
3/4 cups chopped walnuts (optional)

1
preheat oven to 350
2
grease 9 x 5 x 3 loaf pan
3
1. Combine flour, soda, spices & salt in small bowl.
4
2. Cream butter in large bowl. Gradually add sugar & eggs. Cream until light & fluffy.
5
3. Add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients.
6
4. Stir in chocolate chips (& walnuts - optional)
7
5. Bake @ 350F for 60 min or until cake springs back when touched lightly in center.
8
Let stand 6 hours before serving.

980

kcal

Calories

Fat

114

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 13 ingredients. The key ingredients include: 1 3/4 cups sifted flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 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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