Description
This can make four mini loaves, or one normal 9×5 loaf
Ingredients
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 and 1/2 cups pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil
- 1/4 cup milk of choice
- 2/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line your loaf pans or pan with parchment paper. Set aside.
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk. Add in the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt, and gently mix them into the wet ingredients. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips.
- Pour about 1/4 of the batter into the prepared loaf pan(s), or until it’s about 2/3 full. Bake for 40 minutes. (Or, 60-65 minutes if just doing a full-size loaf.) The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Allow the bread to cool completely in the pan(s) on a wire rack before removing.
- Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.