Pumpkin Cake

I've made this as a cake and frosted it with cream cheese frosting (see below), and as a pumpkin bread with chocolate chips in it. Both are equally delicious (and, as a pumpkin bread, better than the recipe I posted in 2014).

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 ground cloves
4 eggs
1 cup vegetable oil
1 1/2 cups packed brown sugar
1 3/4 cups pumpkin puree (or a 15 oz can)
2 tsp vanilla
1 cup chocolate chips (optional)

1. Preheat the oven to 350°F and grease a 9×13 inch baking pan (or small bread pans).

2. Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl; set aside. 

3. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

4. Spread batter into the prepared pan. Bake for 30-36 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

5. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. Frost if desired.

Cream cheese frosting

8 ounces regular cream cheese, softened to room temperature
1/2 cup (1 stick) butter, softened to room temperature
3 cups powdered sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract