Autumn Harvest Chocolate Chip Pumpkin Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
1 Ten inch Bundt cake
- Serves:
- 6-10
ingredients
- 709.77 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 7.39 ml cinnamon
- 2.46 ml freshly grated nutmeg
- 1.23 ml ginger
- 1.23 ml clove
- 147.89 ml unsalted butter, softened
- 157.80 ml firmly packed light brown sugar
- 157.80 ml granulated sugar
- 2 large eggs, beaten lightly
- 4.92 ml vanilla
- 453.59 g can pumpkin puree
- 236.59 ml chocolate chips
- 236.59 ml chopped walnuts or 236.59 ml pecans
- sifted confectioners' sugar (to garnish)
directions
- Preheat the oven to 350ºF.
- Butter and flour a 10-inch bundt pan.
- In a medium bowl sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and clove.
- In a large bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the batter until light and fluffy.
- Beat in the eggs, a little at a time alternating with the flour mixture, until combined.
- Beat in the vanilla and pumpkin puree until combined well.
- Stir in the chocolate chips and nuts.
- Transfer the batter to the prepared pan, smoothing the top, and bake for 45 to 50 minutes, or until a tooth pick inserted in the center comes out clean.
- Let cool in the pan on a rack for 5 minutes.
- Invert onto the rack to cool completely.
- Wrap in plastic and foil and store in the refrigerator for up to 5 days.
- Dust with confectioners' sugar before serving.
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RECIPE SUBMITTED BY
Steve P.
United States