posted by KAREN SAID 12-09-100 9:39 PM
Chocolate Chip Pumpkin Bread
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 each ginger and cloves
10 Tablespoons unsalted butter
2/3 cup light brown sugar
2/3 cup granulated sugar
2 eggs lightly beaten
1 teaspoon vanilla
One (15 to 16 oz.) can pumpkin puree
1 cup chocolate chips
1 cup chopped nuts, such as pecan, walnuts, ect....
sifted confectioners sugar for garnish
Preheat oven to 350 degrees F. Grease a Bunt cake pan
Sift flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Cream butter, and add sugars; beat til fluffy. Beat in eggs, vanilla, and pumpkin puree. Stir in chocolate chips and nuts. Combine with flour mixture .
Transfer batter into bunt pan, smoothing the top. Bake 45-50 minutes, and let cool on a rack in the pan for 5 min. Invert onto rack to cool completely. Wrap in plastic and foil and store in refrigerator for up to 5 days.
Dust with confectioners sugar before serving.