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Pumpkin Chocolate Chip Loaf Cake

Servings: Makes 12 servings, 1 loaf
Ingredients:
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups granulated sugar
3 large eggs
1 cup canned 100% pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts

Instructions:
Preheat oven to 350°F (180°C). Butter and flour 9 x 5 x 2 1/2-inch (23cm x 12.7cm x 6cm) loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.

Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

Makes 12 servings.

Variation
To Make Muffins:
If desired, you can prepare Pumpkin Chocolate Chip Muffins with this recipe. Prepare muffins according to above instructions, but use a 12 cup muffin tin to make 12 muffins, or a 6 cup muffin tin to make 6 jumbo muffins. Bake muffins at 350°F (180°C) for 20 to 25 minutes.

Date: October 26, 2003