Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, mix pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in the chocolate chips with a spatula.
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle extra chocolate chips if desired.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy!
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- To prevent chocolate chips from sinking, toss them in flour before folding into the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg