Harvest Loaf Cake
Harvest Loaf Cake offers a moist, flavorful treat combining warm spices, pumpkin, chocolate chips, and walnuts. Its rich aroma and comforting taste make it perfect for fall gatherings, snacking, or a delightful breakfast. A versatile loaf that appeals to both spice lovers and chocolate enthusiasts alike.
Ingredients
Instructions
- Grease a 9 x 5-inch loaf pan.
- Combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and ground cloves in a bowl.
- Cream together the butter and sugar until well combined.
- Add the eggs one at a time, beating well after each addition.
- At low speed, alternately add the dry ingredients and pumpkin, beginning and ending with the dry ingredients.
- Stir in the chocolate chips and chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake at 350°F (175°C) for 65 to 70 minutes, until a toothpick inserted in the center comes out clean.
- Let stand for at least 6 hours before slicing.
Tips & Substitutions
For a moist and flavorful Harvest Loaf Cake, consider using fresh pumpkin puree instead of canned for a richer taste. If you're out of walnuts, pecans or almonds can be great substitutes. To enhance the spices, add a splash of vanilla extract. Be careful not to overmix the batter to keep the texture light and fluffy.
Serving Suggestions
This Harvest Loaf Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete fall-themed dessert, serve it alongside Moma'S Pecan Pie. It also makes a lovely breakfast option when toasted and spread with butter or Good Dip.
Storage & Reheating
Allow the cake to cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice and warm in a microwave for 10-15 seconds or in a toaster oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Harvest Loaf Cake contains roughly 513 calories, with 8g protein, 39g carbohydrates, and 39g fat. It is an excellent source of vitamin A (26% of the Daily Value), vitamin C (23% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1070mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used in place of canned pumpkin. Just ensure it is properly cooked and pureed until smooth. This will give your Harvest Loaf Cake a fresher flavor and a slightly different texture.
How can I make this cake gluten-free?
To make a gluten-free version of the Harvest Loaf Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or add it separately to help bind the ingredients together.
What can I add to make this cake more chocolatey?
For an extra chocolatey flavor, you can increase the amount of chocolate chips to 1 cup or add 1/4 cup of cocoa powder to the dry ingredients. This will enhance the chocolate flavor without compromising the cake's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).