- Cream 2 sticks of softened butter
- Beat in 2 cups (400 g) sugar
- Mix in 4 eggs
- 3 ½ cups (450 g) flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ground cloves
- ½ tsp ginger
- Add to egg mixture alternating with 1 can pumpkin (14 oz). Mix well.
- Mix in 1 ¼ cup chocolate chips and ¾ cup chopped walnuts
- Pour into greased bundt or loaf pan, bake 350 °F until toothpick inserted into the center crack comes out clean.
- Glaze once cooled (2 cups powdered sugar, 1 tsp cinnamon, 2-3 Tbs milk)
1 cup unsalted butter (2 sticks)
2 cups sugar (400 g)
3 ½ cup flour (450 g)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
½ tsp ginger
1 can pumpkin (14 oz)
1 ¼ cup semi-sweet chocolate chips
¾ cup chopped walnuts
2 cups powdered sugar
1 tsp pumpkin pie spice
2-3 Tbs milk
Standing mixer or hand-held electric mixer
Sifter, whisk or fork
Bundt or loaf pans
Oven, 350 °F
1. In a stand mixer (or large bowl with electric hand beater), beat 2 sticks softened butter until smooth and uniform, ~1 min on medium-high speed.
Note: To soften butter, leave at room temperature for a few hours before baking. Don’t melt it in the microwave.
2. Add 2 cups white sugar (400 grams), beat until well-mixed, scraping down bowl with a spatula a few times. Mixture will be grainy, but uniform.
3. Mix in 4 eggs on low speed. Scrape down bowl with spatula, and mix on medium speed until uniform.
4. In a medium bowl, combine 3 ½ cups (450 g) flour, 2 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 tsp nutmeg, ½ tsp ground cloves and ½ tsp ginger. Sift or mix together with whisk or fork.
Note: Flour compacts easily, so you must be careful using volume measurements. Using a spoon, aerate the flour with several deep digs, imagine pulling the flour at the bottom to the top (notice the density change). Using the spoon, scoop flour into the measuring cup into a heaping pile (cleanest to do this right over your large-mouth flour container). Using the spoon handle, scrape horizontally across the measuring cup lip to level the flour.
5. Add alternating with 1 can (14 oz) pumpkin to the egg mixture (½ pumpkin, ½ dry, ½ pumpkin, ½ dry) mixing on low in between until just combined. Scrape down mixing bowl, mix on medium until uniform.
Note: Alternating with a wet makes it much easier and cleaner to add large amounts of dry ingredients to a batter.
6. Mix in 1 ¼ cup chocolate chips and ¾ cup chopped walnuts on low until well dispersed.
7. Preheat oven to 350 °F.
8. Spray bottom and sides of pan with cooking spray. Alternatively, rub cold butter on bottom and sides of pan and coat with 1 Tbs flour, dumping out excess.
9. Fill pans ~¾ full. Level batter with the spatula.
11. After baking, let sit in pan for ~30 min, then remove and cool completely on a cooling rack or serving plate. Keep loaves crack side up, flip bundt cake crack side down.
12. Glaze: Place 2 cups powdered sugar in small bowl and add 1 tsp pumpkin pie spice. Mix well with fork. Add 1 Tbs milk, mix well with fork. Add milk ½ Tbs at a time until a thick glaze forms with no dry powdered sugar left. This happens very quickly, do not rush adding milk and mixing. Pour glaze over cooled loaf, spreading with fork. Sprinkle top with walnuts or shelled pumpkin seeds (optional).
13. Once glaze has set for an hour, wrap in parchment paper, and then foil. Store at room temp. This freezes well, I always keep a small loaf in the freezer just in case a friend pops over for coffee.