Harvest Loaf Cake(Pumpkin Cake) Recipe

Name: Harvest Loaf Cake(Pumpkin Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. flour; 1 tsp. soda; 1 tsp. cinnamon; 1/2 tsp. salt; 1/2 tsp. nutmeg; 1/4 tsp. ginger; 1/4 tsp. cloves; 1/2 c. butter; 1 c. sugar; 2 eggs; 3/4 c. canned pumpkin; 3/4 c. chocolate bits; 3/4 c. walnuts, chopped fine

Servings: persons

1 3/4 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/2 c. butter
1 c. sugar
2 eggs
3/4 c. canned pumpkin
3/4 c. chocolate bits
3/4 c. walnuts, chopped fine

1
Sift first 7 ingredients together.
2
Cream butter; add sugar gradually.
3
Cream well.
4
Blend in eggs; beat well.
5
At low speed, add pumpkin alternately with dry ingredients, beginning and ending with dry ingredients.
6
Stir in chocolate bits and 1/2 cup walnuts. Grease bottom of 9 x 5-inch loaf pan.
7
Pour in mixture; sprinkle 1/4 cup walnuts over.
8
Bake at 350u00b0 for 65 to 75 minutes.
9
Cool and drizzle with glaze.

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 13 ingredients. The key ingredients include: 1 3/4 c. flour, 1 tsp. soda, 1 tsp. cinnamon, 1/2 tsp. salt, and more.

Yes, Harvest Loaf Cake(Pumpkin 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(Pumpkin Cake)

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