Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 2 large eggs
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Wet Ingredients: In another bowl, whisk eggs, brown sugar, granulated sugar, oil, milk, and vanilla. Stir in pumpkin puree.
- Combine: Gradually fold the dry ingredients into the wet until just combined. Do not overmix.
- Add Chocolate: Stir in chocolate chips and nuts if using.
- Bake: Pour batter into prepared loaf pan. Bake 55–65 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool: Let cool in pan for 10 minutes, then transfer to wire rack.
Notes
Don’t overmix the batter—it leads to dense bread. Also, make sure your pumpkin puree isn’t watery or your loaf might sink in the middle.