Pumpkin Chocolate Chip Pound Cake
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(5)
Ingredients
8 servings
- 3 cups (426g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon grated nutmeg
- 4 large eggs
- 1 1/2 cups (297g) granulated sugar
- 1 1/2 cups (297g) packed brown sugar
- 3/4 cup canola oil
- 1 15-ounce can (425g) unsweetened pumpkin puree
- 2 teaspoons pure vanilla extract
- 8 ounces (226g) bittersweet chocolate, chopped, or chocolate chips
- Confectioners’ sugar for dusting
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Preparation
Step 1
Adjust an oven rack to the lower middle position. Preheat the oven to 350F. Grease and flour a 10-inch tube or Bundt pan. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 2
In a stand mixer fitted with a paddle, beat the eggs on medium until pale yellow and doubled in volume, 4-5 minutes. Add the granulated and brown sugars and mix on medium until well combined. Add the oil, pumpkin, and vanilla and mix on medium again until completely combined. Add the flour mixture and mix on medium until smooth. Stir in the chocolate with a spatula.
Step 3
Pour the batter into the prepared pan and bake 45-60 minutes, until a wooden skewer or toothpick inserted in the center comes out clean.
Step 4
Transfer the pan to a wire rack and let cool for 20 minutes. Invert the cake onto the rack to finish cooling. Dust with confectioners’ sugar before slicing.
Step 5
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Chef's notes
The recipe is versatile; chocolate can be replaced with pecans or dried cherries.
The cake tastes better on the second and third day, allowing for make-ahead preparation.
