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Set oven to 325 degrees. Position rack to center position. Butter a 9" x 5" metal loaf pan. In a bowl, sift first 7 dry ingredients. With an electric mixer, beat butter and sugar in a large bowl, until light and fluffy. Gradually beat in eggs. Beat in pumpkin puree, lemon peel and vanilla. In a small bowl whisk together the sour cream and half and half. Beat in sour cream mixture with flour mixture alternately into the batter in 2 additions. Fold in chocolate chips. Transfer batter to prepared baking dish. Sprinkle top with 1-2 tbsp sugar. Bake for approx 70 minutes, or until loaf bread test done. Note: this loaf cake can be made up to two days ahead. Wrap in foil; store at room temperature.
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Premium bread machine — dual kneading blades, rectangular loaf
Programmable bread machine for hands-off loaf baking
Corrugated surface loaf pan — even heat, easy release
Flexible silicone loaf pan — easy unmolding, no greasing needed
Temperature-controlled tempering for chocolate work
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Premium bread machine — dual kneading blades, rectangular loaf
Programmable bread machine for hands-off loaf baking
Corrugated surface loaf pan — even heat, easy release
Flexible silicone loaf pan — easy unmolding, no greasing needed
Temperature-controlled tempering for chocolate work