Best Pumpkin Chocolate Chip Pound Cake Recipes

PUMPKIN-CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350°; coat the inside of a 9x5 inch loaf pan with nonstick cooking spray and dust it with flour.
• In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg ; set aside.
• In a large mixing bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scrape down the sides of bowl as needed.
• With the mixer on med-low speed, add the eggs, one at a time, scraping down the sides of bowl after each addition; stir in the pumpkin and vanilla; stir in the milk.
• Turn the mixer to low speed and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
• Stir in the chocolate chips and walnuts.
• Scrape batter into prepared pan and smooth the top with a rubber spatula.
• Bake for 55 minutes - 1hour, until the cake is firm to the touch and a pick comes out clean.
• Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic, for up to 1 week.

PUMPKIN CHOCOLATE-CHIP POUND CAKE

Steps:

• 1. Preheat the oven to 350 degrees Fahrenheit. Coat the inside of a 9-inch by 5-inch loaf pan with nonstick cooking spray and dust it with flour. 2. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg in a medium mixing bowl. 3. 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, scraping down the sides of the bowl once or twice as necessary. 4. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin purée and vanilla. Stir in the milk. 5.Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts. 6. 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, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. TIPS Store uneaten cake in a cake keeper at room temperature for up to three days or in the refrigerator, wrapped in plastic, for up to one week.