Preheat oven to 180 degrees C. Grease and flour a loaf tin. In a medium bowl mix flour, bicarb soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. Set aside.
In a large bowl cream butter and sugar until light and fluffy. Beat in the eggs. Add flour mixture alternately with pumpkin. Stir in chocolate chips and 1/2 cup of the walnuts. Pour batter into loaf tin. Sprinkle remaining nuts on top.
To make the glaze: In a medium bowl combine icing sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons cream until it reaches drizzling consistency.
Bake for 65 to 70 minutes or until toothpick inserted into centre of cake comes out clean. While still warm drizzle with glaze. Cool for 6 hours before serving.
This cake is wonderfully soft and spicy and the chocolate chips are like little jewels. I replaced the cloves with cinnamon because of personal preference but this cake is just lovely. It really does taste like Autumn - 18 Apr 2012