Harvest Tea Loaf Recipes

HARVEST LOAF

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

HARVEST TEA LOAF

Steps:

• Cream shortening and surgar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add squash.
• Sift together flour, baking powder, soda, salt and spices.
• Reserve 1/4 cup flour mixture and work it into the dates and nuts.
• Add flour mixture to squash mixture.
• Stir dates and nuts into batter.
• Turn batter into greased 9 x 5 x 3-1/2 inch pan.
• Bake at 350°F about 1 hour or until done.
• Makes 1 loaf.