Harvest Bread

Harvest Loaf Cake
(allrecipes.com)

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves (I didn't have but it turned out okay)
  
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 3/4 cup canned pumpkin
• 3/4 cup semisweet chocolate chips
• 3/4 cup chopped walnuts (optional)
  
• 
  
• 1/4 cup confectioners' sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 tablespoons heavy cream (milk is fine..but careful on it- as you can see my frosting was a bit runny even after adding more powdered sugar so add milk lightly!)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan (I used 3 little loaf pans instead). In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves (I sprinkled a little cinnamon in there, too). Set aside.
2. 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.
3. Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. (it took about 40-50 minutes with the mini pans) While still warm, drizzle with glaze. Cool for 6 hours before serving.
4. 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.

We loved these and they cooked well in the little pans! You might want to turn the pans around in the oven halfway through to ensure even cooking. The girls (ok, and Sam got bites) devoured this. I still don't like pumpkin pie but this pumpkin bread/cookie thing I am all about! I want to get Mom's recipe next....but I just used the one I found after a quick search on allrecipes and this was good too!