Give your kids a boost of Vitamins A and C over the holidays with this super easy and yummy loaf cake recipe.
Pumpkin Chocolate Chip Loaf Cake
1 ¾ C all purpose flour
1 ½ tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 C (1 stick) unsalted butter, room temp
1 C white sugar
3 large eggs
1 C canned pure pumpkin
1 tsp vanilla extract
1/3 C whole milk
3/4 C mini semisweet chocolate chips
3/4 C chopped pecans or walnuts (optional)
Set oven to 350F. Butter and flour a 9x5x2
½-inch metal loaf pan. Sift first 5 ingredients into a medium size
bowl. Using an electric mixer, beat butter in a large bowl until
creamy smooth. Gradually beat in sugar, then add eggs 1 at a time. Next,
beat in the pumpkin and vanilla. Slowly add the dry ingredients into
pumpkin mixture alternating with the milk. Stir in the chocolate chips
and nuts. Transfer batter to prepared loaf pan. (You can also put batter in a cupcake pan to make individual cakes).
Bake loaf cake for about 55 minutes or until tester
(toothpick) inserted into center comes out clean. Cool in pan on rack for
15 minutes. Then, turn cake out onto rack and cool completely.
