1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 c. butter
1 c. sugar
2 eggs
3/4 c. canned pumpkin
3/4 c. chocolate morsels
3/4 c. chopped pecans or walnuts

May substitute 2 teaspoon pumpkin pie spice. Preheat oven to 350 degrees. Grease bottom of 9 x 5 inch loaf pan. Combine flour with soda, salt and spices. Cream butter, gradually add sugar and cream well. Blend in egg; beat well. At low speed on mixer, add dry ingredients alternately with pumpkin. Begin and end with dry ingredients. Stir in morsels and 1/2 cup nuts. Turn into prepared pan. Sprinkle with 1/4 cup nuts. Bake at 350 degrees for 65 to 75 minutes. Let stand for 4 hours before slicing.

SPICE GLAZE FOR HARVEST NUT LOAF
1/2 c. sifted powdered sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon
Evaporated milk

Combine sugar and spices. Blend in 1 to 2 tablespoons milk until consistency of a glaze. Drizzle glaze on loaf after removing from oven.