BREAD - CHOCOLATE CHIP PUMPKIN

By akselden

Ingredients

• 3 C. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. ginger
• 1/4 tsp. clove
• 10 T. unsalted butter, softened
• 2/3 C. firmly packed light brown sugar
• 2/3 C. granulated sugar
• 2 large eggs, beaten lightly
• 1 tsp. vanilla
• 15-16 oz. can pumpkin puree
• 1 C. chocolate chips
• 1 C. chopped nuts, such as walnuts or pecans
• Sifted confectioners' sugar for garnish

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 350° F. Butter and flour a 10-inch Bundt pan.

2. Into a bowl, sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and clove.

3. In a bowl with an electric mixer, cream the butter, add the sugars a little at a time and beat the batter until light and fluffy. Beat in the eggs a little at a time until combined. Beat in the vanilla and pumpkin puree until combined well. Stir in the chocolate chips and nuts.

4. Transfer the batter to the prepared pan, smoothing the top, and bake for 45 to 50 minutes, or until a cake tester inserted in the center comes out clean. Let cool in the pan on a rack for 5 minutes. Invert onto the rack to cool completely. Wrap in plastic and foil and store in the refrigerator for up to 5 days. Dust with confectioners' sugar before serving.