Pumpkin (White) Chocolate-Chip Pound Cake

Hello there pumpkin friend!  I just wanted to let you know that I simply adore you.....you are full of gorgeous color, texture and taste (especially in a baked tasty treat).  :-)

I got to play a little bit with my pumpkin friend this past week.  I made some adorably d'lish mini loaves of Pumpkin (White) Chocolate-Chip Pound Cakes for my first month of The Cake Slice baking group.  My Dear Dad was part of an Art Tour a couple of  weekends ago in which he was able to open up his photography studio for all to come see and visit.  It is often a family affair when he does an art show.  My sister, my mom and even Jolie come together and help him set up, spruce up and even take down his pictures at the end.  Because I was not available to help him set up I offered to provide some of the refreshments (no better excuse to bake some special treats!) - I decided to make some goodies that were easily handled.....in other words, mini goodies!  I made Pecan Muffin Cutie Pies and slices of Mini Pumpkin (White) Chocolate Chip Loaves.  Both were HUGE hits and disappeared just like that!

I was particularly excited to make this Pumpkin Chocolate Chip Pound Cake recipe for it is the first recipe I have made part of The Cake Slice Bakers group that I have recently joined.  We will be baking out of Cake Keepers Cakes by Lauren Chattman cookbook for the next 12 months.  Get ready for some wonderful recipes coming your way from this book....I have already tagged a bunch of DEE-lish recipes that appeal to me as I have been browsing through this book.

You can find all the lovely blogs that are also part of The Cake Slice Bakers group HERE. :-)

I was quite pleased with this recipe.  My mini loaves came out with a lovely crumb texture full of pumpkin flavor that only improved over time.  I did consider making a fluffy cream cheese frosting to go over the breads but then decided against it.  I felt like the yummy full flavor of the bread would be taken away from the frosting.  No need to foul around with a good thing!

Pumpkin (White) Chocolate-Chip Pound Cake

 (recipe from Cake Keeper Cakes cookbook)

Ingredients:

*1 3/4 cup flour

*1 tsp baking soda

*1 tsp baking powder

*1 tsp cinnamon

*1/2 tsp salt

*1/4 tsp ground ginger

*pinch of nutmeg

*1 stick butter, unsalted - softened

*1 1/4 cup sugar

*3 large eggs

*1 cup pumpkin puree

*1 tsp vanilla extract

*1/3 cup milk

*1 cup mini chocolate chips (I used white chocolate chips instead)

*1 cup chopped walnuts (I did not use these)

Directions:

1. Preheat oven to 350 degrees F. Grease desired bread pan (mini or regular) with non-stick spray and then lightly dust pans with flour.

2. Combine first 7 ingredients (dry ingredients) in a medium bowl.

3. Cream together butter and sugar in a large bowl.  Beat for 3 minutes until light and fluffy - scrap down bowl at least once.

4. Keeping the mixer on medium-low speed add in eggs, one at at time.  Scrap down bowl in between each addition of the eggs.   Add in pumpkin puree and vanilla extract - mix to combine. Add in milk...

5. Slowly add in flour mixture (1/2 a cup at a time) as mixer is on low speed.  Scrap down bowl to ensure all flour is combined to the pumpkin mixture.

6. With a wooden spoon stir in chocolate (which every kind you wish) chips and nuts (if desired) to batter....

7.  Pour batter into pan/pans.  Smooth the top of bread with a rubber spatula....

 Bake for 55 minutes for a regular size loaf pan and about 30-35 minutes for the mini loaves.  Bread should be firm to the touch and a toothpick inserted in the center should come out clean when fully baked.

8. Cool bread/breads in pan/pans for 5 minutes and then remove onto a wire rack to cool completely.  Slice and serve.

Enjoy!

Yum to Pumpkin Chocolate Chip Pound Cake!!!

Happy Pumpkin Chocolate Chip Pound Cake Baking!

This recipe has been linked to....

http://eatathomecooks.com/2010/10/ingredient-spotlight-pumpkin.html

From My Tiny Kitchen - Pumpkin Blog Hop Party