Description
The ultimate fall comfort food that combines spiced pumpkin goodness with melty chocolate chips in every slice – perfect for breakfast, snack time, or dessert with a cup of coffee.
Ingredients
Scale
- 1¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 15 oz (425g) pure pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- ¼ cup (60ml) milk
- 1½ cups (255g) semi-sweet chocolate chips, divided
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on sides.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, whisk pumpkin puree, granulated sugar, and brown sugar until smooth. Add oil, eggs, milk, and vanilla, whisking until fully incorporated.
- Gradually add dry ingredients to wet ingredients, folding gently with a rubber spatula just until no flour streaks remain.
- Toss 1¼ cups chocolate chips with 1 tablespoon flour, then fold into batter. Reserve remaining ¼ cup chips for topping.
- Pour batter into prepared pan, smooth top, and sprinkle with reserved chocolate chips. Bake 60-70 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
- Cool in pan for 15 minutes, then lift out using parchment paper onto a wire rack to cool completely (at least 1 hour) before slicing.