Pumpkin-Chocolate Chip Cake Recipe | King Arthur Baking

Preheat the oven to 350°F. Grease and flour a ten” tube or Bundt pan.

In a giant bowl, beat eggs until foamy.

Stir in pumpkin, vegetable oil and bran cereal; combine successfully.

In a single different bowl, sift collectively flour, baking soda, baking powder, salt, sugar, and spices.

Add to moist parts and mix gently, until merely combined.

Stir in nuts and chocolate chips.

Spoon the batter into the prepared pan.

Bake in preheated 350°F oven for 70 minutes, or until a cake tester inserted inside the coronary heart comes out clear.

Take away from the oven and funky the cake inside the pan for 10 minutes, then take away from the pan and funky totally on a rack sooner than slicing.

Retailer, loosely lined, at room temperature for 5 days, or freeze for as a lot as 3 months.