From Bon Appetit/November 2000, found on epicurious.com
1 3/4 cups unbleached all purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 tsp vanilla extract
1/3 cup whole milk
3/4 cup mini semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350. 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 be 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.
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. Makes 12 servings.
Brandy's Note: I greased and floured mini-muffin tins. I baked at 35o for 15 minutes. Makes perfect bite sized cupcake/muffins to dredge through some cool whip! It made about 5 1/2 dozen, I think.
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