Holiday harvest loaf ’s a tradition worth continuing

Ten years ago, I shared this recipe for the first time in part because I knew it would thrill its author, Anne Ferlo, and her husband, Guido. I hoped it also would excite my two kids because among their favorites things to do during the holidays was help her make this holiday tradition come to fruition.

So, of course I screwed it up. I published the recipe for the first time missing the amount of canned pumpkin that was needed. Literally hundreds of you let me know, quite politely, about the exclusion. I received emails for a full year as people came across the recipe online, despite the fact we’d posted a corrected version months before.

Now, for the 10th time, it’s time to share the recipe. Last year was the first time since both Anne and her husband had passed away. Also, my son, Luke. So, the joy of making this recipe has been replaced by nostalgia, sometimes not the happy kind.

All the joy of the holiday season is balanced by bittersweet memories of those who’ve passed before us. Here’s hoping this recipe helps nudge the balance of those bittersweet moments toward the sweet side of our memories of Christmases past.

Nonny’s Harvest Loaf

1 ¾ cups flour 1 cup canned pumpkin

1 cup sugar

2 eggs

1 cup chocolate chips

1 cup chopped walnuts ½ cup butter

1 teaspoon baking soda ½ teaspoon salt

½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon ground cloves

GLAZE:

½ cup sifted powdered sugar

1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 to 2 tablespoons heavy cream

Preheat oven to 350 F. Sift together flour with soda, salt and spices.

In a large mixing bowl, use a handheld mixer at high speed and gradually add sugar to butter, creaming the batter until it’s light and fluffy. Blend in eggs until thoroughly beaten and combined.

At low speed, add dry ingredients alternately with pumpkin. Begin and end with dry ingredients, blending well after each addition.

Stir in chocolate chips and ¾ cup walnuts.

Grease a 9-by-5-inch loaf pan with butter, then pour in batter. Sprinkle top with remaining walnuts.

Bake 65 to 75 minutes, until loaf springs back when touched lightly in the center.

While loaf is baking, make glaze by combining all ingredients until well-incorporated. When loaf comes from the oven, remove from pan and drizzle with glaze.

Let stand up to 6 hours.

Source: Anne Ferlo

THE OKLAHOMAN] [PHOTO BY DAVE CATHEY, Nonny’s Harvest Loaf is a pumpkin bread loaf studded with chocolate chips and walnuts, perfect for the holiday season.

[PHOTO BY DAVE CATHEY, THE OKLAHOMAN] Nonny’s Harvest Loaf is a pumpkin bread loaf studded with chocolate chips and walnuts, perfect for the holiday season.