Categories: Cake, Dessert, Pumpkin

Ingredients

• 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

Directions

1. Preheat oven to 350°; coat the inside of a 9×5 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.

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