Ingredients
- 1.75 cups all-purpose flour (220 g)
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 2 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp nutmeg
- 0.125 tsp ground cloves
- 1 cup pumpkin purée (245 g)
- 2 large eggs
- 0.5 cup neutral oil (120 ml)
- 0.75 cup light brown sugar, packed (150 g)
- 0.25 cup granulated sugar (50 g)
- 2 tsp vanilla extract
- 2 tbsp milk or plain yogurt (optional)
- 1 cup semi-sweet chocolate chips (170 g), plus 2 tbsp for topping
Equipment
- oven
- 9×5-inch loaf pan
- mixing bowls
- whisk
- Parchment paper
- cooling rack
Method
- Preheat oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment and lightly oil.
- Whisk flour, baking soda, baking powder, salt, and spices in a bowl.
- In another bowl, whisk pumpkin, eggs, oil, sugars, vanilla, and milk/yogurt until smooth.
- Fold dry ingredients into wet just until combined, then fold in chocolate chips.
- Spread batter into loaf pan, sprinkle reserved chips on top.
- Bake 5 minutes at 425°F, then reduce to 350°F (175°C) and bake 45–55 minutes until a tester shows moist crumbs and center reads 200–205°F.
- Cool 10 minutes in pan, then transfer to rack to cool completely before slicing.
Nutrition
Calories: 290kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 3800IUVitamin C: 1mgCalcium: 40mgIron: 2mg
Notes
GF: Use a 1:1 gluten-free flour blend; add 1 extra tbsp oil. DF: Use dairy-free chocolate chips and milk/yogurt. Bars: Bake in a 9×9 pan at 350°F for 25–30 min (skip 425°F step). Muffins: Bake 12 muffins, 5 min at 425°F then 14–16 min at 350°F. Storage: Wrap well for 3–4 days or freeze slices. Air Fryer Mini Loaves/Muffins: Air fry at 320°F (160°C) for 14–18 min until set.
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