August 2, 2011

Harvest Tea Loaf

Old-Fashioned Breads

Prep time:

18 minutes

Bake time :

55 to 60 minutes

“Grandma called this a loaf cake and served it at breakfast, with afternoon tea and as dessert with whipped cream.”

Ingredients

Serves 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/8 teaspoons cinnamon
1/2 teaspoon plus 1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon each ground cloves and ginger
1 cup granulated sugar
8 tablespoons (1 stick) butter
2 large eggs
3/4 cup pumpkin puree
1 cup each chocolate chips and chopped walnuts
1/2 cup confectioners' sugar
2 tablespoons milk

Directions

1
Preheat oven to 350°F. Grease a 9 × 5-inch loaf pan.
2
Combine flour, baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, the salt, cloves and ginger in a medium bowl and mix well.
3
Combine granulated sugar and butter in a large bowl. Beat with an electric mixer set at high speed until creamy. Beat in eggs. Add the flour mixture alternately with the pumpkin, mixing well after each addition. Stir in chocolate chips and 3/4 cup walnuts.
4
Spoon batter into prepared loaf pan. Sprinkle with remaining walnuts. Bake until a toothpick inserted in center comes out clean, about 55 to 60 minutes. Cool loaf in pan for 5 minutes. Remove to a wire rack to cool completely.
5
For glaze, combine the remaining cinnamon, remaining nutmeg, confectioners' sugar and milk in a small bowl and mix well. Drizzle over cooled loaf.

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Grandma's Secret Tip

Since Grandma made this loaf cake often, she experimented with ways to give it different flavors. Our favorite version was her maple glaze. She mixed together 1/2 cup confectioners' sugar, 2 tablespoons milk and 1 teaspoon maple extract until smooth, then drizzled the glaze over the cooled loaf.

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