I am so excited to be posting about this cake because it was absolutely delicious and it was my first time baking along with The Cake Slice Bakers. I really like how everyone gets to vote on a selection of recipes for the month and then we bake the winning recipe. It is a nice way for everyone to be part of the decision-making versus having one person get to choose the recipe. Anyways, on to the this wonderful pumpkin cake studded with semi-sweet chocolate chips and walnuts. I kept on calling it pumpkin chocolate walnut loaf instead of its actual name. For some reason I don’t see this is a pound cake so I guess that’s why the name didn’t stick in my head! Regardless of the name it was absolutely delicious.
I made two loaves because I would have been left with extra chips and walnuts. I sent one loaf off with a friend to my old job and brought the other one in to work. I got great reviews from both offices along with some “threatening” text messages from my friends at my old job! LOL It is my way of staying close to them….I baked for them frequently when I use to work there. I see it as love but they on the other hand think I am trying to make them have to add another notch to their belts! All this baking is tempting for me as well! I use to bake a lot to begin with but now that I joined three baking groups it seems to be more frequent. I had to establish a rule…I am only allowed one piece/slice of what I bake. I haven’t quite followed my rule for this loaf as I have had a slice for breakfast two days this week. Well, I didn’t have any of my Hummingbird cake with coconut walnut frosting from SMS that I posted at the beginning of the month so I guess it all evens out! Please go and check out the other bakers here to read about their experience with this yummy cake.
Recipe from Cake Keeper Cakes by Lauren Chattman
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cloves
- pinch of nutmeg
- 1/2 cup unsalted butter (1 stick), softened
- 1 1/4 cups sugar
- 3 eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/3 cup milk (I used skim since it’s what I had @ home)
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
Heat the oven to 350 degrees F and coat the inside of a 9×5 inch loaf pan with nonstick 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.
- My batter was looking quite unappealing at this time (curdled would be the accurate term) but it was fine after adding the flour so don’t worry!
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, the vanilla and the milk. 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. Stir in the chocolate chips and the 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 center comes out clean; 55 minutes to 1 hr. Let the cake cool in the pan for 5 minutes and then place on wire rack to cool completely.
Store cake at room temperature in a cake keeper for up to 3 days or in the refrigerator wrapped in plastic for up to 1 week.