Pumpkin Chocolate Chip Loaf Cake

To me, one of the items that most suggests Fall is pumpkins. I enjoy seeing them start to appear in the grocery stores and farmers markets and their orange vibrant color is unmistakable. I love to see the pumpkin patches around Orange County. I love seeing them at the garden nurseries. I love seeing them adorning the porches of our neighbors. And I love to see the kids carve them and put candles inside to ward off the evil spirits while they are trick-or-treating.

Last night was Halloween. We went out with some of our neighbor kids and had a great time. The adults indulged on a sip of wine here and there while the kids skipped to and fro on their way to a bounty full of candy. And all the while, there were different variations of pumpkin carvings -- scary, inventive, fun and happy.

I spent part of the afternoon making one of my new Halloween/Fall traditions -- "Pumpkin Chocolate Chip Loaf." It makes the house spell like Fall (along with the banana bread from a previous entry). And it makes me smile when Brad finishes off a mini-loaf straight out of the oven.

Below is the recipe that I discovered in Bon Appetit in November 2000. It is easy to prepare and the recipe can be divided into four (4) mini loaf pans -- perfect for snacks at your house or culinary delights to your neighbors or colleagues at work.

I learned a little tip from the Barefoot Contessa when adding nuts and/or chips to a batter. Before you drop the chips (or nuts) into the batter, mix in a little flour. This will prevent the chips from dropping to the bottom and staying evenly dispersed in the bread.

I hope Halloween brought you good memories new and old, a stomach full of something warm and a smile to your heart. Enjoy!

PUMPKIN-CHOCOLATE CHIP LOAF CAKE

Makes 12 servings.

1-3/4 c. unbleached all purpose flour

1-1/2 t. pumpkin pie spice

1 t. baking soda

1 t. baking powder

3/4 t. salt

1/2 c. (1 stick) unsalted butter, room temperature

1-1/4 c. sugar

3 large eggs

1 c. canned pure pumpkin

1 t. vanilla extract

1/3 c. whole milk

3/4 c. miniature semisweet chocolate chips

3/4 c. chopped walnuts

1. Preheat oven to 350 degrees. Butter and flour 9x5x2-1/2 inch metal loaf pan.

2. 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 one 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.

3. 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 two days ahead. Wrap in plastic and store at room temperature.)