Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Feel free to substitute the semi-sweet chocolate chips with dark chocolate or even white chocolate chips if you’re feeling adventurous. My grandmother always encouraged a touch of creativity in the kitchen.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat the granulated sugar, brown sugar, and eggs together until smooth. Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; lumps are okay.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This waiting period is crucial, as my abuela always said, “Patience makes the heart grow fonder.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International