PUMPKIN-CHOCOLATE CHIP POUND CAKE

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Pumpkin-Chocolate Chip Pound Cake image

Make and share this Pumpkin-Chocolate Chip Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
nutmeg, a pinch
1/2 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup miniature semisweet chocolate chips
1 cup chopped walnuts

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.

Nutrition Facts : Calories 568.7, Fat 30.1, SaturatedFat 12.9, Cholesterol 111.2, Sodium 458.1, Carbohydrate 71.3, Fiber 4.1, Sugar 44.7, Protein 9.1

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