Delicious Pumpkin-Chocolate Chip Pound Cake Recipe
Are you looking for a dessert that perfectly captures the warm, cozy flavors of fall? Look no further than this delicious Pumpkin-Chocolate Chip Pound Cake recipe! Moist, tender, and bursting with pumpkin, nutmeg, cinnamon, and clove spice, this cake is truly a treat for the senses. Plus, with the added bonus of rich chocolate chips scattered throughout the batter, it’s sure to satisfy even the most intense sweet cravings.
But what I love most about this recipe is how easy it is to make. With just a few simple ingredients and a bundt pan, you can whip up a gorgeous cake that will impress guests or make for a delightful treat to enjoy all to yourself. Whether you’re cuddled up next to a roaring fire or savoring a slice with your morning coffee, this Pumpkin-Chocolate Chip Pound Cake is sure to bring joy and warmth to those who indulge in it.
So let’s get baking! In the following sections, I’ll walk you through everything you need to know to create this scrumptious dessert. From ingredient lists and baking instructions to serving suggestions and make-ahead tips, we’ve got all the information you need right here. So dust off your favorite mixing bowl and preheat your oven – it’s time to treat yourself (and loved ones) to some seriously flavorful autumnal goodness.
Why You’ll Love This Recipe
Are you in desperate need of a delicious dessert to serve at your next gathering or get together? Look no further than this pumpkin-chocolate chip pound cake recipe! Not only is it easy to make, but it’s also incredibly moist, tender, and bursting with the perfect blend of pumpkin spice and melty chocolate chips.
But what sets this bundt cake apart is the addition of walnuts, which add a satisfying crunch with every bite. And if you’re feeling daring, try swapping out the chocolate chips for white chocolate or even butterscotch to mix things up.
This pumpkin-chocolate chip bundt cake isn’t just a dessert – it’s a showstopper. Imagine slicing into a warm slice of cake fresh from the oven, paired with a cup of hot tea or coffee on a cool autumn day. And let’s not forget about how amazing your house will smell while this bad boy is baking!
So why wait? Make this pumpkin-chocolate chip pound cake recipe today and impress your friends and family with your baking skills. Trust me, they won’t be able to resist coming back for seconds (or thirds!).
Ingredient List
Here’s what you’ll need to make this delicious Pumpkin-Chocolate Chip Pound Cake:
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed*
- 1 cup unsalted butter, at room temperature*
- 4 large eggs, at room temperature**
- 2 teaspoons pure vanilla extract
- 1 cup milk, at room temperature
- 2 cups semisweet chocolate chips***
Pro Tip: Be sure your butter is nice and soft before starting!
If you forget to bring your eggs to room temp, place them in a bowl of warm water for about 5 minutes before cracking.
**Save a handful of chocolate chips to sprinkle on top of the glaze (if using).
The Recipe How-To
Now that we have all of the ingredients on hand, it’s time to start baking! Preheat your oven to 350°F and grease a standard-sized bundt pan with non-stick cooking spray or butter.
Step 1: Mix dry ingredients
In a large bowl, whisk together 2 cups of unbleached all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of ground nutmeg. Set aside.
Step 2: Cream butter and sugar
Using an electric mixer on medium speed, cream together 1 cup of unsalted butter (at room temperature) and 1 1/2 cups of granulated sugar until light and fluffy. This should take about 3-4 minutes.
Step 3: Add wet ingredients
Add in **3 large eggs(at room temperature), one at a time, beating well after each addition. Next, stir in **1 can (15 ounce)** ofpumpkin puree, **1/2 cup** ofmilk, and **2 teaspoons** ofpure vanilla extract`.
Step 4: Combine wet and dry mixtures
With the mixer on low speed, slowly add the dry mixture to the wet mixture until just combined. Be careful not to overmix.
Step 5: Add chocolate chips and walnuts
Now for the fun part! Using a rubber spatula, fold in 2 cups of pumpkin chocolate chips (or regular semi-sweet chocolate chips) and 3/4 cup of chopped walnuts.
Step 6: Bake
Pour the batter into the greased bundt pan. Smooth out the surface and tap the pan lightly on the counter to release any air bubbles. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 7: Cool and serve
Remove from oven and let it cool in the pan for about 20 minutes. After that, transfer to a wire rack to cool completely. Once cooled, serve with a dollop of whipped cream or a chocolate glaze if desired.
This pumpkin chocolate chip pound cake recipe will make your house smell like fall and leave your tastebuds dancing!
Substitutions and Variations
Hello there! It’s always good to have some creative leeway in the kitchen. So, let me guide you through a few substitutions and variations to make this pumpkin-chocolate chip pound cake recipe even more exciting!
Firstly, if you’re not a fan of walnuts or if someone eating the cake has a nut allergy, you can easily swap them with pecans or hazelnuts. The milk can be replaced with almond milk or soy milk, and you can also use dark chocolate chips instead of regular ones for a richer flavor.
If you want to add an extra kick to your cake, try adding 1 tablespoon of pumpkin pie spice along with nutmeg and cinnamon. For a moist and creamy texture, add 1 cup of Greek yogurt to the mix.
In terms of substitutes for the canned pumpkin puree, you can use fresh pumpkin puree that you’ve made yourself or butternut squash puree as a substitute.
Lastly, if you’re feeling adventurous and would like to experiment with different frostings or toppings, I highly recommend giving cream cheese frosting a try. You can also create a chocolate ganache using melted chocolate mixed with heavy cream for an indulgent topping on this already decadent dessert.
Remember, don’t be afraid to experiment with the ingredients in recipes. Who knows? You might just discover something better than the original!
Serving and Pairing
Now, let’s talk about how to serve and pair this delicious Pumpkin-Chocolate Chip Pound Cake. This cake is perfect for autumn or winter holidays or any special occasion that calls for a sweet treat.
You can serve it as a dessert with a dollop of whipped cream, a drizzle of caramel sauce, or a dusting of powdered sugar. I particularly enjoy eating it warm, so I recommend you reheat it in the oven for a few minutes before serving.
You can also enjoy this cake as a brunch or breakfast dish, perhaps with some coffee or tea. Serve slices of this cake alongside fresh fruit or a warm bowl of oatmeal for a hearty start to your morning.
When it comes to pairing drinks with this cake, several options work well. A cup of hot cocoa or tea complements the chocolate chips beautifully. A glass of cold milk is also a fantastic choice to balance out the sweetness of the cake. If you’re looking for something with more kick, try pairing it with a glass of red wine or brandy.
In summary, this Pumpkin-Chocolate Chip Pound Cake is versatile and pairs well with various dishes and drinks. Enjoy it as a dessert, brunch dish or breakfast item with your favorite hot beverage!
Make-Ahead, Storing and Reheating
Making a Pumpkin-Chocolate Chip Pound Cake requires a bit of time and effort, so it’s always great to have some leftover slices for later. This cake will stay fresh for up to five days when stored properly. Ensure it’s sealed tight in plastic wrap or an airtight container to keep it from drying out. For longer storage, freeze the cake for up to three months.
To reheat the cake, preheat the oven at 325°F and place the desired amount of cake on an oven-safe dish. Wrap the cake with aluminum foil and bake until it’s warm – this should not take too long, just about 10-15 minutes, depending on the slices’ thickness. Another option is to heat individual portions of cake in the microwave for a few seconds until they’re warm.
If you plan to make this cake ahead of time, you can store the batter overnight in your fridge. Pour it into your bundt pan and wrap with plastic wrap tightly. Store it on a flat surface that won’t spill during transportation/storing such as a sheet pan or even larger plate to avoid messy spills.
Overall, storing and reheating your pumpkin-chocolate chip-pound cake is easy as long as you follow these simple steps. You’ll be able to enjoy this decadent dessert time and time again without sacrificing any moistness or texture.
Tips for Perfect Results
Now that you have all of the ingredients measured out and ready to go, it’s time to make sure you get the perfect pumpkin-chocolate chip pound cake every time. Here are some tips for baking success:
1. Use room temperature ingredients: Make sure your eggs, butter, and milk are all at room temperature before starting the recipe. This will help them incorporate better into the batter and ensure even cooking.
2. Don’t overmix: Once you add the dry ingredients to the wet mixture, mix until just combined. Overmixing can result in a tough cake, and no one wants that!
3. Check your oven temperature: Make sure your oven is properly calibrated for accurate temperature readings. An inexpensive oven thermometer can help you achieve consistent results.
4. Grease your bundt pan well: There’s nothing worse than a cake that won’t come out of the pan! Grease your bundt pan thoroughly with butter or cooking spray, making sure to get every crevice.
5. Avoid opening the oven door frequently: Every time you open the oven door, heat escapes and slows down the cooking process. Only open it when necessary, like when checking for doneness near the end of baking time.
6. Let it rest: After removing your cake from the oven, let it cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. This will help prevent any sticking or breaking.
By following these tips, you’ll be well on your way to mastering this delicious pumpkin-chocolate chip pound cake recipe!
Bottom Line
In conclusion, this pumpkin-chocolate chip pound cake recipe is a delightful treat to enjoy with your family and friends. With its moist and tender texture, the blend of pumpkin and chocolate chips, and the warmth of spices like nutmeg, cloves, and cinnamon, this cake is sure to please everyone’s taste buds.
Whether you’re hosting a fall party or looking for an easy Halloween dessert, this cake is an excellent choice. Its versatility and flexibility will allow you to make substitutions and variations according to your preference or dietary needs.
Overall, this recipe was carefully crafted with the right balance of ingredients, measurements, and techniques that guarantee perfect results every time. By following the instructions and tips provided in this article, you can easily make a delicious pumpkin-chocolate chip pound cake that will amaze your guests.
So go ahead and give it a shot! And remember, do not forget to top off your cake with some melty chocolate chips or drizzle some cream cheese frosting for added flavor. I assure you; it would be worth it!
Pumpkin-Chocolate Chip Pound Cake Recipe
Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- nutmeg, a pinch
- 1/2 cup unsalted butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 1 cup canned pumpkin
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 1 cup miniature semisweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°; coat the inside of a 9x5 inch loaf pan with nonstick cooking spray and dust it with flour.
- In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg ; set aside.
- 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.
- 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.
- 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.
- Stir in the chocolate chips and walnuts.
- Scrape batter into prepared pan and smooth the top with a rubber spatula.
- Bake for 55 minutes - 1hour, until the cake is firm to the touch and a pick comes out clean.
- 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.
- 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.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.