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Pumpkin Chocolate Chip Bread - Cozy, Moist, and Perfectly Spiced

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • All-purpose flour (2 cups)
  • Granulated sugar (3/4 cup)
  • Light brown sugar (1/2 cup, packed)
  • Baking soda (1 teaspoon)
  • Baking powder (1/2 teaspoon)
  • Fine salt (1/2 teaspoon)
  • Ground cinnamon (1 1/2 teaspoons)
  • Ground nutmeg (1/4 teaspoon)
  • Ground ginger (1/4 teaspoon)
  • Ground cloves (pinch; optional)
  • Canned pumpkin puree (1 cup; not pumpkin pie filling)
  • Neutral oil (1/2 cup; canola, vegetable, or light olive oil)
  • Large eggs (2)
  • Vanilla extract (2 teaspoons)
  • Milk or buttermilk (2 tablespoons; optional for extra tenderness)
  • Semi-sweet chocolate chips (1 cup; plus extra for topping)
  • Optional add-ins: chopped walnuts or pecans (1/2 cup)
  • Nonstick spray and parchment paper for the pan

Method
 

  1. Prep the pan and oven. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan, then line it with a parchment sling for easy removal.
  2. Mix the dry ingredients. In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until there are no lumps.
  3. Whisk the wet ingredients. In a separate bowl, whisk the pumpkin puree, oil, eggs, vanilla, and milk or buttermilk (if using) until smooth and glossy.
  4. Combine wet and dry. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. A few streaks of flour are okay.
  5. Fold in the chocolate chips. Add the chocolate chips (and nuts, if using). Fold until evenly dispersed, being careful not to overmix.
  6. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle a small handful of chocolate chips over the surface for a nice finish.
  7. Bake. Bake for 55–70 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (melted chocolate is fine). If the top browns too fast, tent loosely with foil during the last 15 minutes.
  8. Cool properly. Let the loaf cool in the pan for 15 minutes. Lift it out using the parchment and transfer to a wire rack. Cool completely before slicing for the cleanest cuts.
  9. Slice and serve. Use a serrated knife for neat slices. Enjoy warm or at room temperature.