Favorite Pumpkin Bread Recipe

There’s a recipe that I’ve had in my baking arsenal for longer than I want to admit to.  I look forward to making it every year when the leaves start turning and the temperatures drop.  Actually, I don’t look forward to making it as much as I look forward to eating it. It’s a dressed up pumpkin bread, officially named Harvest Loaf Cake.  (Maybe that’s why I like it so much – it’s as much “cake” as it is “bread”!).  It is sweet, pumpkin-y, and loaded with yummy chocolate chips and walnuts.  (If you’re crazy, you can leave the walnuts out.)

Today I’m going to share with you this perennial Field family favorite.  Here’s what you’ll need:


Combine the flour with the baking soda, salt, and spices.  Cream the butter, gradually adding the sugar. Beat until it’s nice and fluffy.  Then add the eggs.

While beating at low speed, add dry ingredients alternately with the pumpkin, beginning and ending with the dry ingredients.


Stir in the chocolate chips and 1/2 cup of chopped walnuts.


Turn into greased loaf pan.  Sprinkle with 1/4 cup chopped walnuts.  Bake at 350 degrees for 65-75 minutes.  Cool.  Drizzle with glaze (optional, but one of the best parts of the recipe!).

Now here’s the very hardest part of this recipe:  Let bread stand 6 hours before cutting.  If you can do that, you’re a better woman than I am!



Harvest Loaf Cake

1-3/4 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cloves

1/2 cup butter (or margarine)

1 cup sugar

2 eggs

3/4 cup canned pumpkin

3/4 cup semi-sweet chocolate chips

3/4 cup finely chopped walnuts

Grease the bottom of a 9 x 5 inch loaf pan.  Combine the flour with the baking soda, salt, and spices. In a separate bowl, cream the butter.  Gradually add the sugar while beating. Blend 2 eggs into butter/sugar mixture and beat well. At low speed, add the dry ingredients to the creamed butter/sugar/egg mixture, alternately with the pumpkin.  Stir in the chocolate chips and 1/2 cup of the walnuts. Turn into prepared pan. Sprinkle with remaining 1/4 cup walnuts. Bake at 350 degrees for 65-76 minutes, or until center of loaf is done. Cool. Drizzle with glaze. Let stand 6 hours before cutting.  Makes one 9 x 5 loaf.


Combine 1/2 cup powdered sugar,1/8 teaspoon nutmeg, 1/8 teaspoon cinnamon.  Blend in 1-2 tablespoons cream and stir to make a thin glaze.


4 thoughts on “Favorite Pumpkin Bread Recipe

  1. This has been my favorite since you gave it to me years ago! Thanks for reminding me it’s time to make it again!

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