Pumpkin-chocolate chip loaf cake

I am feeling slightly seasonal today.  It's rather unusual because, with me, it's mostly chocolate all-year round when it comes to baking treats.  Chocolate's my "season". But I had an urge to bake with pumpkin - something simple and warming, which had me thinking of a loaf cake.  So without further ado, here's the pumpkin-chocolate chip loaf cake I baked up the other day.

I decided to split the batter among 3 smaller loaf pans and share a couple of my mini loaves.  It's a great way to spread a little Fall cheer around.  And I was very happy with the result of this bake - I ended up with a moist cake (not dry and dense, like I sometimes fear with loaf cakes/breads like these) with a good dose of spice and a nice helping of chocolate sweetness from miniature chocolate chips floating throughout. You know I had to pick a recipe with chocolate!

Incidentally, today is the first day of Fall!  This is definitely the fun part of the changing seasons...when the temperatures and colors around you start to change, and your taste buds start to change with it.  You see pumpkins, squashes, and root vegetables taking over, and you find yourself craving winter spices.

And speaking of spices, I didn't have the pumpkin pie spice called for in this recipe and I didn't want to buy it so I used what I had on hand, which ended up being a mixture of cinnamon, nutmeg, ginger, and cloves.  I had plenty of warm spice flavors from that mix.  

Pumpkin puree and the warm spices provide much of the color, flavor, and texture to this loaf cake.  I stirred in almost a full cup of mini chocolate chips (I did have three loaves to spread it around in, after all).  I did not incorporate walnuts into my batter in this case but I think it would add another great layer of flavor and texture if you're making this for nut-lovers.

My three small loaves took about 40-45 minutes to bake.  Test with a cake tester and pull them out when it comes out clean.

I like making smaller loaf cakes so we have the option to freeze one or two for another time, or give one or two away as gifts.  The firm, cardboard loaf pans I used are great for gifting; just let the cakes cool completely in the paper pans, then slide one in a cellophane gift bag and its ready to go.

Just be sure to make yourself a cup of tea, slice yourself a piece, and sit down for a little tea break.  Tea time is such a treat.

Recipe:

Pumpkin-Chocolate Chip Loaf Cake
Adapted from epicurious

- Makes one standard (9x5x2 1/2 inch) loaf or 3 mini loaves - 

1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
1/4 teaspoon ground ginger*
Pinch of ground cloves*
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
1/3 cup whole milk
1 scant cup miniature chocolate chips

* This is the spice mixture I used out from what I had on hand.  You can substitute with 1 1/2 teaspoons of pumpkin pie spice.

Preheat oven to 350 degrees.  Spray a standard loaf pan with baking spray (if using disposable mini loaf pans like I did, they often do not require greasing).

Sift flour, all the spices, baking soda, baking powder, and salt together in a bowl.  In the bowl of a stand mixer, beat butter on medium-speed until smooth.   Gradually beat in the sugar, followed by the eggs, one at a time.  Scrape the sides and bottom of the bowl, then beat in the pumpkin puree and vanilla.  Beat the dry ingredients into the mixture in two batches, alternating with the milk in between.  Stir in the mini chocolate chips with a rubber spatula.

Transfer batter into the prepared loaf pan (or 3 mini loaf pans), smoothing over the top.  Bake until a cake tester inserted in the middle comes out clean, about 55 minutes (or about 40 minutes or so for the mini loaves).  Remove from the oven, let cool in the pan for about 15 minutes.  Turn cake out onto a cooling rack and let cool to room temperature.  The cake can be kept at room temperature, wrapped tightly, for 2-3 days.