Pumpkin-Chocolate Chip Pound Cake

1. 1

   Preheat oven to 350u00b0; coat the inside of a 9x5 inch loaf pan with nonstick cooking spray and dust it with flour.

2. 2

   In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg ; set aside.

3. 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. 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. 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. 6

   Stir in the chocolate chips and walnuts.

7. 7

   Scrape batter into prepared pan and smooth the top with a rubber spatula.

8. 8

   Bake for 55 minutes - 1hour, until the cake is firm to the touch and a pick comes out clean.

9. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.