For the Cake:

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup pumpkin puree
6 ounces semi-sweet chocolate chips
1 cup chopped walnuts, divided

Optional Icing:

1/4 cup confectioners’ sugar
2 tablespoons heavy cream
1 pinch ground nutmeg
1 pinch ground cinnamon


For the Cake:

Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.

Cream together the butter and sugar, in the stand up mixer or in a large bowl with a hand up mixer, until light and fluffy. Add in the eggs one at a time, mixing well after each one.

In a small mixing bowl, combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed.

Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top.
Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan. Drizzle the cake with icing if desired.

For the Optional Icing:

In a medium bowl stir together and mix well the sugar, cream, nutmeg and the cinnamon.


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