Monday, September 22, 2008

Harvest Loaf

I have a feeling this will be one of the first of many yummy pumpkin recipes posted, so you might want to make sure you have canned pumpkin on the shelf. I made this last week (using the measurements in brackets) and it made 2 small loaves. It is one of my daughter’s favorite Fall loaves. It is especially good when the chocolate chips are still soft.

Ingredients:

3/4 c butter (1/2 c)
1 1/2 c sugar (1 c)
3 eggs (2)
1 - 19 oz ( 540 ml) can pumpkin
3 c flour (2 c)
2 tsp baking powder (1 ½ tsp)
1/2 tsp soda
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 c chocolate chips
¾ c chopped nuts

Prepare loaf pans by greasing with shortening or spraying with Pam, and dusting with flour.
Beat butter and sugar, beat in eggs and pumpkin. Mix dry ingredients and add to egg mixture. Using the whole recipe, bake in 3 small or 2 medium loaf pans for 45 min at 350F, or until tests done.

15 comments:

  1. This looks wonderful! Since I'm not much of a chocolate fan (strange, but true) I think I'll try it 'sans chocolate'.

    ReplyDelete
  2. love love love pumpkin .. .yes, we'll all be in pumpkin mode now. .
    Judy, I've seen this with raisins, instead of the chocolate chips.. . do you like those?

    ReplyDelete
  3. oh this looks great, i love anything pumkin, wait a minute, i think that i say that on almost every post..secret is out, i am NOT a fuss pot, keep'em comin' anneliese......

    ReplyDelete
  4. I love pumpkin bread, pies, muffins..everything pumpkin!(now I sound like Charlotte..hehe) Already had the question asked by my g'daughter 'when are you baking pumpkin pies'?

    ReplyDelete
  5. Pumpkin anything is what I love in Fall. Can't wait to try this and other upcoming pumpkin recipes. Judy, you can use the nuts and I'll gladly take your chocolate chips.

    ReplyDelete
  6. Yum....bring on those pumpkin recipes. I can smell the baking now. This looks like a lovely loaf to slice and serve!

    ReplyDelete
  7. That loaf looks delicious!! I love all the spices that are used in fall, it gives such a beautiful aroma from baking then.

    ReplyDelete
  8. Anneliese, is that a small can of pumpkin?

    ReplyDelete
  9. Oh, I should specify that on the recipe. I use a 19 oz can for either size. Seems to work for both.

    ReplyDelete
  10. Great job on all the terrific recipes, ladies! Thank you for the beautiful photos and recipe sharing. I love coming here to get ideas --- and think you are all just the most awesome of cooks!

    Thanks!!!!! Keep up the good work!

    LaTeaDah

    (Anonymous 'cause I'm on dad's computer and not my own)

    ReplyDelete
  11. You ladies who always post these delicious recipes deserve an award!!
    I posted one for you on my blog.
    Hope you come by and pick it up!

    ReplyDelete
  12. Our family tried this one and believe me it tastes as good as it looks!!

    ReplyDelete
  13. I am going to make this today ... with pumpkin from the market. It's 100 degrees outside, but it will smell like Fall in my kitchen! Love you, Mom.

    ReplyDelete
  14. I made this again this past weekend and we devoured it! SOOO good! We even had chocolate chips to put in it! Yummy :-)

    ReplyDelete
  15. I'm going to make this today Mom! :)

    ReplyDelete