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Pumpkin Bread with Chocolate Chips

Pumpkin Bread with Chocolate Chips

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Prep Time 15 minutes
Cook Time 1 hour
Servings: 10 slices
Ingredients Method

Ingredients
  

  • 1 can 15 oz pure pumpkin puree
  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1/4 cup packed brown sugar
  • 3/4 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips plus extra for the top

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or cooking spray, then line it with parchment paper leaving overhang on the sides.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and well combined.
  3. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger over the wet mixture. Stir gently with a spatula just until no dry flour remains.
  4. Toss the chocolate chips with 1 teaspoon of flour in a small bowl, then fold them into the batter. Save a small handful to press on top.
  5. Pour the batter into the prepared loaf pan and smooth the top. Press the reserved chocolate chips on top. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and cool fully on a wire rack before slicing.