Fill your house with the happy aroma of autumn. If you don't have cream, you may substitute milk.

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Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
12
Yield:
1 - 9x5 inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

334 calories; protein 4.8g 10% DV; carbohydrates 42.3g 14% DV; fat 17.7g 27% DV; cholesterol 54.7mg 18% DV; sodium 501.5mg 20% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2002
Wonderful pumpkin recipe. I made 12 big muffins and used muffin liners instead of making the loaf. I baked for 25 minutes and they were perfect. I like to freeze them and then thaw one out at a time so I can bring them to work for lunch. I didn't add the extra nuts on top or put the glaze on them either and I didn't even miss it. Taste best when heated. Read More
(21)

Most helpful critical review

Rating: 1 stars
10/13/2005
Disappointing! Dry too much salt not sweet enough and could use some cinnamon in the batter. This recipe is more like a quickbread than a cake. I won't bake it again! Read More
(5)
44 Ratings
  • 5 star values: 26
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
11/13/2002
Wonderful pumpkin recipe. I made 12 big muffins and used muffin liners instead of making the loaf. I baked for 25 minutes and they were perfect. I like to freeze them and then thaw one out at a time so I can bring them to work for lunch. I didn't add the extra nuts on top or put the glaze on them either and I didn't even miss it. Taste best when heated. Read More
(21)
Rating: 4 stars
11/23/2011
Giving this only four stars because the spice amounts are wrong. Should be 1 tsp. ground cinnamon, 1/2 tsp. salt, 1/2 tsp. ground nutmeg, 1/4 tsp. ground ginger, and 1/4 tsp. ground cloves. My mother made this for years, recipe came from a pumpkin company. With the correct spice mix, this is a 5 star recipe. Read More
(18)
Rating: 5 stars
02/03/2003
This was really good. It was easy to make and we really enjoyed it. I've made it a couple of times now and one of them I substituted the chocolate chips with raisins. Very yummy that way too. Made the house smell wonderful! Read More
(14)
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Rating: 5 stars
11/10/2002
Wow! My house smelled great while I was baking this! I substituted raisins for the chocolate chips. This makes a big heavy delicious loaf of bread. Thanks Marsha! Read More
(11)
Rating: 5 stars
12/28/2004
My husband was very excited about this cake until I told him it had pumpkin in it. Then his face fell. I wasn't looking forward to his reaction to the cake as I'd already suffered criticism over dinner but when he tasted it he just went crazy. It was like he couldn't stop eating it. We finished over half the loaf that night. It's the best cake I've ever tasted and I wouldn't change a thing. Oh wait I did change a couple of things. I used brown sugar instead of white and left out the chocolate chips and walnuts because I wanted a more gingerbread-like flavour. I also added 1/2 tsp cinnamon and 2 tsp baking powder as I didn't have any baking soda. I think next time I may add raisins in place of the chocolate chips and walnuts. I think they'd go well with the taste. Read More
(8)
Rating: 4 stars
02/03/2003
Good except to much nutmeg. We used raisings instead of choc chips also. Will make again with less nutmeg & salt. Would add a little more cinnamon. Read More
(7)
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Rating: 4 stars
11/14/2002
My house smelled wonderful as this was baking. Have made this several times. I now add a bit more pumpkin and use mini chocolate chips. The larger chips were too much chocolate. Good for brunch. Read More
(6)
Rating: 4 stars
11/14/2002
I may add a little more sugar next time as it wasn't quite sweet enough for me. I prefer pumpkin breads sweeter. Great glaze! Overall lots of flavor and it was good. Read More
(5)
Rating: 5 stars
10/04/2007
This is one of my favorite holiday breads my mom would make it every year and I would gobble it up. We always wait until the next day to cut it- so it would set. The other thing we do is lighten up the glaze by using milk instead. That way the glaze would not be sticky and we can wrap it up for gift giving. Read More
(5)
Rating: 1 stars
10/13/2005
Disappointing! Dry too much salt not sweet enough and could use some cinnamon in the batter. This recipe is more like a quickbread than a cake. I won't bake it again! Read More
(5)