INGREDIENTS
All-Purpose Flour: 1¾ cups
Granulated Sugar: 1 cup
Brown Sugar: 1/2 cup, packed
Baking Soda: 1 teaspoon
Baking Powder: 1/2 teaspoon
Salt: 1/2 teaspoon
Pumpkin Pie Spice: 2 teaspoons (or substitute with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves)
Pumpkin Puree: 1 cup (not pumpkin pie filling)
Vegetable Oil: 1/2 cup (or melted coconut oil for a lighter flavor)
Eggs: 2 large
Milk: 1/4 cup (dairy or almond milk)
Vanilla Extract: 1 teaspoon
Semi-Sweet Chocolate Chips: 1 cup, plus extra for topping if desired
INSTRUCTIONS
- Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients, and stir until just combined (do not overmix).
Gently fold in the chocolate chips. - Transfer to Pan and Add Toppings: Pour the batter into the prepared loaf pan and smooth the top.
If desired, sprinkle extra chocolate chips on top for a more chocolatey finish. - Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Check around the 45-minute mark, and if the top is browning too quickly, tent it loosely with aluminum foil for the remaining time. - Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.