By Denise in da Kitchen on July 12, 2006
"I clipped this recipe out of the paper. It's a little different from the usual pumpkin bread; a nice combination of autumn spices and chocolate chips."
Serving Size: 1 (1044 g)
Servings Per Recipe: 1
"I have been making this recipe for a while now. I actually make these into muffins. When making muffins, cut the cook time in half. They taste great and make a great gift in baskets at Christmas time."
"My mom made this for us growing up and it is DELICIOUS! I think she got it from Southern Living years ago. We call it Harvest Loaf Cake and we make it for every holiday! It's great warm with a glass of milk and it's even better at room temp the next day. Very easy to double this recipe and freeze the 2nd loaf (this way you're able to use the full can of pumpkin). Mom puts nuts in her loaf, us kids always made the 2nd without. I don't think it needs the glaze at all!! It's sweet enough without!"
"I got this recipe from my mom, and we just love it! The only difference that I do from this version is to put all of the walnuts in the bread. It usually takes us 65-75 minutes to bake it, and we drizzle a glaze over it when it comes out: 1/2 c powdered sugar, 1/8 t nutmeg, 1/8 t cinnamon, and 1-2 T milk. It's delicious and makes a good dessert too."
"Have made this for years, but mine is named Harvest Bread. Don't know where I got the recipe. My daughter wanted it and I thought I would check Recipezaar before I typed the whole thing out! Family has always loved it."
"I have the same recipe that my aunt clipped from the Ft. Worth Star-Telegram newspaper. My recipe has a Spice Glaze: Combine 1/2 cup confectioners sugar, 1/8 tsp. nutmeg, 1/8 tsp. cinnamon. Blend in 1 to 2 tsp. cream until glaze consistency."