Pumpkin Chocolate Chip Cake (or Bread)

I’ve been making this pumpkin chocolate chip cake recipe for about 20 years.  It’s that good! Don’t think light and airy, tho.  This is a dense, super-moist cake.  With hints of cinnamon and nutmeg and a fabulous taste that will have you coming back for seconds (and thirds!).  Or, you can make two loaves of pumpkin chocolate chip bread with the recipe below.

The recipe is very easy to make and freezes beautifully.  It will fast become a family favorite!  It is rich and wonderful on its own without frosting – although a light dusting of powdered sugar would be lovely.  I frost mine because I’m a frosting freak – just love the stuff.  I simply mix 1 stick of unsalted butter, 2 cups of powder sugar, 1/2 tsp. cinnamon, 1/2 tsp. of vanilla and enough heavy cream (start with 2 Tbsp). until I achieve a spreadable consistency.

 

 

This post is linked up to:  Melt In Your Mouth Monday, Mingle Monday, Mangia Monday, Linky Party Sundays from Petite Hermine, and Think Pink Sundays.

 

Diva Entertains has a beautiful and thoughtful selection of Breast Cancer Favors.  Diva Entertains donates a portion of each sale to breast cancer research.

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Comments

  1. Oh yum! I love the two together! This looks great!

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