This month the Cake Slice Bakers baked up a Pumpkin Chocolate Chip Loaf from Cake Keeper Cakes by Lauren Chattman . I have made a pumpkin chocolate chip bundt cake before and it was awesome. So I was super excited to try this recipe as well. Instead of using chocolate chips though, I decided I would try out white chocolate chips instead. This cake smelled amazing while it was baking and I could hardly wait to cut into it and try it! What a way to start the fall baking season!!!
Pumpkin Chocolate Chip Loaf
Recipe from Cake Keeper Cakes by Lauren Chattman
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
/4 teaspoon ground cloves
pinch of nutmeg
1/2 cup (1 stick) unsalted butter, at room temp
1 1/4 cups sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (I used white chocolate chips)
1 cup chopped walnuts (I omitted these)
Preheat oven to 350 degrees F. Coat the 9 x 5 inch loaf pan with non stick cooking spray.
Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl.
Cream together butter and sugar on medium high speed for about 3 minutes until fluffy.
Reduce mixer speed to medium low and adds eggs one at a time, mixing well between each addition.
Mix in pumpkin.
Slowly add dry ingredients until well combined, scrapes down sides as needed.
Stir in chocolate chips and walnuts, if using.
Pour batter into prepared pan and smooth the top with a rubber spatula.
Bake for 55 minutes to an hour or until cake is firm and toothpick inserted into center of a cake comes out clean.
Slice and serve!
This cake was delicious, if you want to see the other pumpkin chocolate chip cake I've made before check it out here.
If you want to check out other member of the Cake Slice Bakers check out the blogroll here.Print This