Adapted from this recipe on Cajun Cooking Recipes Cooking Blog. Serves 10-12.
1 stick ( 1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp powdered ginger
1 cup canned pumpkin
1/2 cup unsweetened cocoa powder
1-1/2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/4 cup skim milk
6 oz semisweet chocolate chips (1 cup)
1/4 cup chopped pecans
1 tsp confectioners sugar
Preheat oven to 350°F. Spray the bottom and sides of a 9 x 5 x 3-inch loaf pan with baking spray, and set aside.
In a Kitchenaid-type stand mixer, cream together the butter and sugars until light and fluffy, about 2 minutes. Add cinnamon, nutmeg, cloves, ginger, pumpkin, and cocoa; beat well. Add eggs, one at a time, beating well after each addition.
In a mixing bowl, stir the flour, baking powder, baking soda, and salt until well-combined. Add to the wet ingredients in the mixer alternately with milk until well incorporated. Remove the mixer bowl, and stir in chocolate chips and pecans. Turn the batter into the prepared pan.
Bake 50-55 minutes, or until a wooden toothpick inserted in the center comes out clean. Let the loaf cool in pan at least 30 minutes, then transfer to a rack and let cool completely. [At this point, you can wrap the cake in foil and then in plastic wrap, and freeze.]
Sift confectioners' sugar over the top before serving.