Autumn Harvest Chocolate Chip Pumpkin Bread

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon clove
• 10 tablespoons unsalted butter, softened
• 2/3 cup firmly packed light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs, beaten lightly
• 1 teaspoon vanilla
• 1 (16 ounce) can pumpkin puree
• 1 cup chocolate chips
• 1 cup chopped walnuts or 1 cup pecans
• sifted confectioners' sugar (to garnish)

Recipe

• 1 preheat the oven to 350ºf.
• 2 butter and flour a 10-inch bundt pan.
• 3 in a medium bowl sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and clove.
• 4 in a large bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the batter until light and fluffy.
• 5 beat in the eggs, a little at a time alternating with the flour mixture, until combined.
• 6 beat in the vanilla and pumpkin puree until combined well.
• 7 stir in the chocolate chips and nuts.
• 8 transfer the batter to the prepared pan, smoothing the top, and bake for 45 to 50 minutes, or until a tooth pick inserted in the center comes out clean.
• 9 let cool in the pan on a rack for 5 minutes.
• 10 invert onto the rack to cool completely.
• 11 wrap in plastic and foil and store in the refrigerator for up to 5 days.
• 12 dust with confectioners' sugar before serving.