Pumpkin-chocolate Chip Pound Cake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 1 preheat oven to 350°; coat the inside of a 9x5 inch loaf pan with nonstick cooking spray and dust it with flour.
• 2 in a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg ; set aside.
• 3 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.
• 4 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.
• 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.
• 6 stir in the chocolate chips and walnuts.
• 7 scrape batter into prepared pan and smooth the top with a rubber spatula.
• 8 bake for 55 minutes - 1hour, until the cake is firm to the touch and a pick comes out clean.
• 9 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.
• 10 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.