Ingredients
1
3/4 cups unbleached all purpose flour
1
1/2 tsp pumpkin pie spice
1/2
cup (1 stick) unsalted butter, room temperature
1
cup canned pure pumpkin
3/4
cup miniature semisweet chocolate chips
Directions
1.
Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
2.
Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
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