Ingredients:

  • 1.75 cups (220g) All-purpose flour
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 2 tsp Pumpkin pie spice
  • 1 tsp Ground cinnamon
  • 1 cup (225g) Pumpkin puree
  • 0.5 cup (100g) Granulated white sugar
  • 0.5 cup (100g) Packed light brown sugar
  • 0.5 cup (120ml) Neutral oil
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 1 cup (170g) Semisweet chocolate chips

Instructions:

  1. Heat the oven to 350°F (175°C). Grease your 9x5-inch pan and line it with parchment paper. Note: The parchment sling makes it much easier to lift the bread out later.
  2. Whisk the pumpkin, sugars, oil, eggs, and vanilla in a large bowl. Whisk for 60 seconds until the mixture looks glossy and smooth.
  3. Combine the flour, baking soda, salt, and spices in a separate bowl. Set aside 1 tablespoon of this dry mix.
  4. Toss your chocolate chips in that reserved tablespoon of flour. Note: This prevents the chips from sinking to the bottom of the pan.
  5. Fold the dry ingredients into the wet ones using your spatula. Stop as soon as you see no more white streaks of flour.
  6. Incorporate the coated chocolate chips gently into the batter. Do not over mix at this stage.
  7. Transfer the batter into the pan and smooth the top. Scatter a few extra chips on top for a professional look.
  8. Bake for 60 minutes. Check doneness by inserting a toothpick; it should come out clean or with just a few dry crumbs.
  9. Cool in the pan for 10 minutes. Transfer to a wire rack to finish cooling completely.