HARVEST LOAF CAKE
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
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
HARVEST LOAF
I clipped this recipe out of the paper. It's a little different from the usual pumpkin bread; a nice combination of autumn spices and chocolate chips.
Provided by Denise in da Kitchen
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 13
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
With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors -- and vitamin A, too!
Provided by cannedfood
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 61.8, Sodium 372.4, Carbohydrate 56.4, Fiber 1, Sugar 33.8, Protein 4.8
PECAN HARVEST LOAF
Provided by Ann Warren
Yield Yield: 1 loaf
Number Of Ingredients 12
Steps:
- Grease an 8 x 4-inch loaf pan and preheat the oven to 350°F. Sift the flour with the baking powder and salt. Add the ground pecans and mix well. Cream the butter and sugars and add the egg yolks, milk, coffee, and vanilla. Beat the egg whites until stiff but not dry. Add the flour and pecans to the wet ingredients. When just combined, fold in the egg whites.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes, until done. (Insert a straw or cake tester into the center of the loaf. If it comes out clean, it's done, or if loaf has a springy feel when you press on it.) Allow to cool slightly, then glaze with Lemon Glaze.
HARVEST LOAF
First sign of Autumn I have several batches of these delicious breads baking to share with friends and my family. I hope you enjoy this bread as much as we do. My photos
Provided by Cassie *
Categories Sweet Breads
Time 1h25m
Number Of Ingredients 18
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.
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