Moist, warmly spiced, and packed with chocolate chips—very similar to the loaf in your photo.
Ingredients
1¾ cups (220 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (100 g) brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
1 cup (240 g) pumpkin purée
½ cup (120 ml) vegetable oil
1 teaspoon vanilla extract
1 cup (170 g) chocolate chips, plus extra for the top
Instructions
Preheat oven to 175°C / 350°F. Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another large bowl, whisk the eggs, pumpkin, granulated sugar, brown sugar, oil, and vanilla until smooth.
Add the dry ingredients to the wet ingredients. Stir just until combined—don’t overmix.
Fold in the chocolate chips.
Pour into the loaf pan and sprinkle additional chocolate chips over the top.
Bake for 55–70 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool in the pan for 15 minutes, then transfer to a rack and cool completely before slicing.
Tip: For the especially moist texture shown in the photo, don’t overbake the bread. 🎃🍫