Pumpkin-Chocolate Chip Pound Cake - cooking recipe

Ingredients

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
nutmeg, a pinch
1/2 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup miniature semisweet chocolate chips
1 cup chopped walnuts

Preparation

Preheat oven to 350\u00b0; coat the inside of a 9x5 inch loaf pan with nonstick cooking spray and dust it with flour.
In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg ; set aside.
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.
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.
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 walnuts.
Scrape batter into prepared pan and smooth the top with a rubber spatula.
Bake for 55 minutes - 1hour, until the cake is firm to the touch and a pick comes out clean.
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.