1cupsemi-sweet chocolate chipsplus more for sprinkling (175g)
1¾cupspumpkin puree15-ounce can, 425g
Preheat the oven to 350F. Butter and flour in a 9x5-inch loaf pan or spray with baking spray with flour. Line with parchment paper, letting excess hang over the sides.
In a large bowl, sift together the flour, baking soda, cinnamon, allspice, salt, ginger, and nutmeg. Stir in the chocolate chips well coated in flour.
In another medium bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla until smooth. Pour the wet mixture into the dry mixture and stir together just until combined.
Pour batter into prepared loaf pan. Sprinkle the top with more chocolate chips if desired.
Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. You can cover the loaf loosely with foil after 1 hour of baking to prevent the top from getting too brown if desired. Let the bread cool completely in the pan before removing and slicing.
Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. The easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to bring out your eggs, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
Make sure your baking soda hasn’t expired, as it’s an essential ingredient for the shape and texture of the loaf. As this quick bread doesn’t use yeast, the baking soda does the heavy lifting to make the bread rise.
If you only have a 9x5” loaf pan, you will have to decrease the baking time by a couple of minutes.
The easiest way to tell when the chocolate chip pumpkin loaf is finished baking, insert a toothpick into the center. If the toothpick comes out clean, then the loaf is finished.