Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Gradually incorporate dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to maintain moist texture.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely on a wire rack before slicing and serving.
Notes
- For added flavor, sprinkle additional chocolate chips on top before baking.
- You can substitute with gluten-free flour for a gluten-free version.
- This loaf can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- To freeze, wrap slices individually in plastic wrap and store in zip-top bags for up to three months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg