Chocolate Chip Pumpkin Cake

Lately, I have been having this craving for pumpkin bread. Not just any pumpkin bread, but my Aunt’s pumpkin bread. I have the recipe and I could make it, but it wouldn’t be the same. She puts something special into it, it’s most likely love. My whole family agrees on this fact. Isn’t it funny how we get nostalgic over recipes. Well, I feel like I need to get on a plane and fly from California to Texas, just so she can make me some bread. And maybe for a hug. Since I know this is a little silly, (even though, I really did just look up flight info) I decided I needed to make my own pumpkin treat today.

This time of year I want my house to be decorated in pumpkins, everything to smell like pumpkin, and to eat pumpkin treats. Even though I will not attempt my Aunt’s delicious bread today, I woke up and decided a chocolate chip pumpkin cake was in order. It came together so quickly in my mixer and as it baked my house began to smell so lovely. The cake is so moist and absolutely delicious. It goes well with your morning coffee (maybe with Pumpkin Spice Coffee Creamer), as an afternoon treat after lunch, or even as anytime dessert.

Chocolate Chip Pumpkin Cake:

Ingredients

1 1/2 cup All Purpose Flour
1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 1/2 cup Sugar
1 cup of Butter
3 Eggs
1 cup of Canned Pumpkin
1/2 cup of Mini Chocolate Chips

Directions

Preheat oven to 350º. Grease your loaf pan. In your mixer, combine the sugar, butter, and eggs until blended. Add in the pumpkin. Next add the dry ingredients to the pumpkin mixture. Add 1/2 cup of chocolate chips. Mix until completely incorporated. Pour into the loaf pan and bake for approximately 60 minutes, or until toothpick inserted comes out clean.

Adapted from Something Swanky

 

Here is to Pumpkin and Family Love,

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