CS Bakers- Pumpkin Chocolate Chip Pound Cake

We're starting a new book for Cake Slice Bakers- Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats. Crazy long title, I know. I haven't even read the whole title yet. :)

Anyway, pumpkin chocolate chip bread has been a favorite of mine since I was in junior high and my mom and used to go to Great Harvest Bread Company after school. They have the yummiest bread, and they give you huge samples every time you go there. Their pumpkin chocolate chip bread is moist and tender- perfect.

This recipe is pretty quick to put together and uses butter instead of oil, which I thought would change the texture. I liked this recipe, but it's not as good as the bread I set as the standard. It's not as dense. This seemed more like bread to me, and the Great Harvest one is more like cake. But anything with pumpkin and chocolate chips can't be all bad!

October’s Cake: Pumpkin Chocolate Chip Pound Cake

Makes one 9 by 5 inch loaf cake

October’s Cake: Pumpkin Chocolate Chip Pound Cake
(adapted from Cake Keeper Cakes by Lauren Chattman)
Ingredients
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground cloves
Pinch nutmeg
½ cup (1 stick) unsalted butter, softened
1 cups sugar
3 eggs
1 cup canned pumpkin puree
1 tsp vanilla extract
1/3 cup milk
1 cup semisweet chocolate chips

Method
Heat the oven to 350F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray and dust with flour.
Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55 minutes to 1 hour. 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.
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.