This is another of my Mom’s recipes (thanks, Mom) from back in the day, but we still make it…often. For many, many years it’s been made as holiday gifts for teachers or neighbors. As far as I’m concerned it’s not the holidays without a few loaves of Harvest Bread. It’s one of a few recipes I’ll share freely, since it can be found in so many places. My one tip for those of you who might try it: use more than the 3/4 cup pumpkin–makes it so much moister and flavorful!
The recipe as-is, will make one large loaf; however, I like to double the amount and make six mini-loaves. It works well in muffin tins! Enjoy!
Preheat Oven 350º
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
3/4 cup pumpkin (canned solid pack; I always put more like a cup to a cup and a half)
1/2 cup butter
1 cup sugar
3/4 cup chocolate chips
3/4 cup chopped walnuts (some people can’t or don’t do “nuts”, your choice, but it doesn’t really taste the same without them)
Sift together all dry ingredients, set aside. Beat together pumpkin, butter, sugar and eggs. Mix together dry ingredients and the pumpkin mixture, slowly adding dry ingredients. Stir in chocolate chips and walnuts. Bake for 65-75 minutes in greased loaf pan*.
If you’d like to add glaze on top, and some folks find this extra touch to be delightful, you can do this:
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons heavy cream (I also have used either vanilla extract or regular milk to make the glaze)
In a medium bowl, combine confectioners sugar, nutmeg and cinnamon. Add 1 to 2 teaspoons cream until drizzling consistency.