Pumpkin-Chocolate Chip Pound Cake

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“In 'Cake Keeper Cakes' by Lauren Chattman”
1hr 45mins

Ingredients Nutrition


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

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