1 3/4 c. flour (sifted regular or instant blending)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 c. butter
1 c. sugar
2 eggs
3/4 c. canned or cooked pumpkin
3/4 c. semi-sweet chocolate morsels
3/4 c. walnuts, chopped fine

Grease bottom of 9x5 inch loaf pan. Combine flour with soda, salt and spices. Cream butter. Gradually add sugar; cream well. Blend in eggs; beat well. At low speed, add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Stir in morsels and 1/2 cup walnuts.

Turn into prepared pan. Sprinkle with 1/4 cup walnuts. Bake in 350 degree oven for 65-75 minutes. Cool. Drizzle with glaze. Let stand at least 6 hours before slicing.

SPICE GLAZE FOR HARVEST LOAF CAKE:

Combine 1/2 cup sifted confectioners sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon cinnamon. Blend in 1-2 tablespoons cream (or milk) until consistency of a glaze.