Autumn Harvest Chocolate Chip Pumpkin Bread

"A really heavenly tasting Pumpkin bread. Makes a nice breakfast treat or a Holiday accompaniment or dessert."
 
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Ready In:
1hr 10mins
Ingredients:
16
Yields:
1 Ten inch Bundt cake
Serves:
6-10
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ingredients

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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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