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Autumn loaf Recipe request

12 years ago

Somehow this recipe always escapes me! I believe Readinglady or Grainlady originally posted it. I know I've printed out the recipe in years past. Made the recipe. Loved it. Lost it. The next year requested the recipe again. Printed it out. Made it again. Loved it and yes, you've guessed it. I've lost it again! If you could please post it again I'd appreciate it!

Thank you
Becky

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Comments (9)

foodonastump
12 years ago
Google's your friend! (This piqued my curiosity, just wondering what type of loaf it was. Sounds good!)

Posted by readinglady (My Page) on Sat, Oct 3, 09 at 14:58

This recipe I just love for the fall. I normally use Hubbard squash instead of the pumpkin but it's great either way. So good the glaze isn't necessary.
Source is Merle Alexander, copy editor for The Oregonian.

* Exported from MasterCook *

Autumn Cake Loaf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup pumpkin
3/4 cup chocolate chips -- (I used the mini-chips)
1/2 cup pecans -- toasted, coarsely chopped

GLAZE:
1/2 cup sifted powdered sugar
1/8 teaspoon nutmeg
1/8 tablespoon cinnamon

Grease bottom of 9 x 5 x 3 inch loaf pan. Preheat oven to 350 degrees.

Sift together flour, baking soda, salt and spices. Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add vanilla. Blend in eggs; beat well. At low speed add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Stir in chocolate morsels and 1/4 cup nuts. Spread in pan; sprinkle with remaining nuts.

Bake at 350 degrees for 60-70 minutes or until cake springs back when lightly touched in center. Let cool 15 minutes; remove from pan and allow to cool completely. Drizzle with glaze. Let stand at least 6 hours before slicing.

Glaze: Combine ingredients and blend with 1-2 tablespoons cream until it is of consistency of a glaze.
booberry85
Original Author
12 years ago
Thank you! I had googled it, but had less luck in finding Readinglady's version. I wanted to make sure I had the tried & true recipe. I've never used the glaze. I've sometimes replace the chocolate chips with raisins.

I will print out the recipe again and put it in a safe (but memorable) place!
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sally2_gw
12 years ago
Replace chocolate chips with raisins?! Heresy! (Spoken by someone that when she was a kid and got what she thought was chocolate covered peanuts and found out it was chocolate covered raisins. It scarred me for life.) (Tongue planted fairly firmly in cheek.)

Actually, I was surprised to see the chocolate chips in the recipe. I don't remember seeing this recipe before, but I just may have to try it. Chocolate and pumpkin, could be interesting.

Sally
caliloo
12 years ago
I made this a couple of years ago and it is excellent. Need to make it again this coming weekend I think. I will admit, I don't love chocolate and pumpkin, so I sub cinnamon chips for the chocolate. (ducking and running)

Alexa
booberry85
Original Author
12 years ago
"Replace chocolate chips with raisins?! Heresy!"

I first read that as Hershey's!!! I like to use mini chocolate chips when I do use chocolate chips.
foodonastump
12 years ago
Ok here goes a stupid question. If I had read the recipe without Carol's notes I'd have assumed the pumpkin would be canned. But saying she subbed with a different squash has me wondering if it should be fresh?
booberry85
Original Author
12 years ago
I've only used fresh cooked pumpkin or butternut squash that has been mashed or put through the food processor. Canned pumpkin I believe is fine but make sure that it is not pumpkin pie filling. You want the pumpkin (or butternut squash or hubbard squash) and not the goo that comes with pie filling.
caliloo
12 years ago
Agree with Boo - I've subbed frozen Butternut in many recipes when I couldn't get canned pumpkin.

Alexa
sheshebop
12 years ago
I also do not like chocolate in pumpkin. I would also sub raisins. I'll have to try this recipe. Yummy sounding.

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