Shelly's Recipe

PUMPKIN CHOCOLATE CHIP POUND CAKE

Category: Cakes

1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves (I substituted allspice for the cloves)
Pinch of nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
3 eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/3 cup milk
1 cup semi-sweet chocolate chips
1 cup chopped walnuts

Heat the oven to 350 degrees. Coat the inside of a 9x5-inch loaf pan with non-stick cooking spray and dust with flour.

Combine the flour, baking powder, baking soda, cinnamon , salt, cloves and nutmeg in a mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl once or twice as necessary. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and the vanilla. Stir in the milk.

Turn the mixer to low speed and add the flour mixture, half a cup at a time, scraping down the sides of the bowl after each addition. Add the chocolate chips and the walnuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 55-60 minutes. (Mine took 70 minutes to bake through).

Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely. Store uneaten cake in a cake keeper at room temperature for 3 days, or in the refrigerator wrapped in plastic for up to 1 week.