Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 4 ounces (1 stick) butter, softened
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips*
- optional: melted chocolate for drizzling
Directions:
- Preheat oven to 350-degrees F. Grease or coat with baking spray one 9-inch loaf pan.
- In a mixing bowl whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
- Using an electric mixer, in a separate mixing bowl, beat together butter and sugar until lighter and fluffy, about 4 minutes; stop to scrape sides of bowl down a couple of times. Add eggs, one at a time; beat to incorporate after each addition. Add pumpkin puree and vanilla; mix until smooth.
- Gradually stir in flour mixture, and chocolate chips; mix until just combined. Do not over mix.
- Spread batter evenly into prepared loaf pan.
- Bake at 350-degrees F until cake tester or wooden toothpick/skewer inserted in center comes out clean, about 50-55 minutes.
- Allow cake to cool in pans for about 10-15 minutes, then carefully remove and transfer to wire rack. Serve warm or allow cake to finish cooling completely before storing. Optional: drizzle top with melted chocolate.
Source : allrecipes.com
