Pumpkin Chocolate Chip Loaf

 Cake Keeper Cakes by Lauren Chattman

1 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

/4 teaspoon ground cloves

pinch of nutmeg

1/2 cup (1 stick) unsalted butter, at room temp

1 1/4 cups sugar

3 eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips (I used white chocolate chips)

1 cup chopped walnuts (I omitted these)

Preheat oven to 350 degrees F. Coat the 9 x 5 inch loaf pan with non stick cooking spray.

Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl.

Cream together butter and sugar on medium high speed for about 3 minutes until fluffy.

Reduce mixer speed to medium low and adds eggs one at a time, mixing well between each addition.

Mix in pumpkin.

Slowly add dry ingredients until well combined, scrapes down sides as needed.

Stir in chocolate chips and walnuts, if using.

Pour batter into prepared pan and smooth the top with a rubber spatula.

Bake for 55 minutes to an hour or until cake is firm and toothpick inserted into center of a cake comes out clean.

Slice and serve!