Ingredients:

  • 2 cups All-Purpose Flour, spooned and levelled
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cloves or Allspice (optional)
  • 1 cup Canned Pumpkin Purée (not pie filling)
  • 2 large Eggs, lightly beaten
  • ½ cup Neutral Oil (Vegetable, Canola, or Rapeseed oil)
  • 1 teaspoon Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips
  • 2 tablespoons Extra Chocolate Chips (for topping)

Instructions:

  1. Preparation: Preheat the oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan, then line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves/allspice. Whisk thoroughly for about 30 seconds to distribute the leavening agents and spices evenly.
  3. Combine Wet Ingredients: In a second large bowl, whisk together the pumpkin purée, beaten eggs, neutral oil, and vanilla extract until the mixture is completely smooth and emulsified.
  4. Mixing and Folding: Pour the dry ingredients mixture directly into the bowl of wet ingredients. Use a rubber spatula or sturdy spoon to gently fold the mixture together until just combined. Stop mixing as soon as you no longer see streaks of dry flour (lumps are fine). Gently fold in the main portion (1 cup) of the chocolate chips.
  5. Bake: Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved 2 tablespoons of chocolate chips over the top. Bake for 55 minutes.
  6. Test for Doneness: If the top starts getting too dark after 40 minutes, loosely tent the pan with aluminium foil. Continue baking for another 5–10 minutes, or until a thin skewer inserted into the very centre comes out clean (Target Internal Temperature: 200°F–205°F).
  7. Cool and Serve: Remove the loaf from the oven and let it cool in the pan for 15 minutes. Use the parchment sling to lift the loaf onto a wire cooling rack. Allow the loaf to cool almost completely (about 1 hour) before slicing to prevent a gummy texture.