Growing up in New England the real sign of Fall began when leaves started to turn beautiful shades of red, orange, and yellow. But a close second would be when my Mom started to bulk up on cans of Libby’s Pumpkin. Besides making delicious pumpkin pie for Thanksgiving, her real specialty was a family recipe for chocolate chip pumpkin loaf cake (at one point called Harvest Loaf in our family.) This recipe was made by my Grandma Judy and everyone else in our family has pretty much kept the tradition through the years.
It is a delicious loaf cake with all the tastes of Fall–pumpkin, cinnamon, cloves, nutmeg, and chocolate. It quickly became a favorite of our neighbors, friends, and teachers. During the holidays my Mom would load up a big shopping bag full of pumpkin cake and we would hand them out to everyone from the crossing guard to our librarian, Ms. Kelly (who loved to lightly toast the cake and eat it with cream cheese.)
I recently made the cake for our Food Bloggers Halloween Bake Sale. Apparently the four loaves that I made sold out quickly. So I thought I would share the recipe with all of you so you could make the recipe at home. Enjoy it with a glass of milk or warm apple cider.
Chocolate Chip Pumpkin Loaf Cake
½ cup butter
1 cup sugar
1 ¾ cup sifted flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ tsp. nutmeg
¼ tsp. ginger
¼ tsp. cloves
¾ cup pumpkin
1 cup chocolate chips
½ cup chopped walnuts
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Sift flour with soda, spices, and salt. Add to creamed mixture in thirds, alternately with pumpkin, beating until smooth. Stir in chocolate and walnuts. Turn into a greased and wax paper lined 9x5x3 inch loaf pan. Bake 350° for 1 hour.
Note: One can of pumpkin makes 2 loaves (double the recipe). I almost always make 2 loaves at a time. This cake also freezes well.