Chocolate Chip Pumpkin Bread

Steps

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1. 1
   Preheat your oven to 350°F (175°C).
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2. 2
   In a large bowl, combine the flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt; whisk until well mixed.
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3. 3
   In another large bowl, combine the pumpkin puree, oil, granulated sugar, and brown sugar, crumbling the brown sugar to remove any lumps.
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4. 4
   Add the eggs and vanilla extract, then whisk everything together until fully combined.
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5. 5
   Toss the chocolate chips into the dry ingredient mixture until evenly coated.
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6. 6
   Pour the wet mixture into the dry mixture and gently fold together just until no dry flour remains — avoid overmixing, which can make the bread dense and gummy.
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7. 7
   Scrape down the bowl to catch any leftover flour, then pour the batter into a greased 9x5-inch loaf pan lined with parchment paper, and smooth the top.
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8. 8
   If desired, sprinkle a handful of extra chocolate chips on top.
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9. 9
   Bake at 350°F for about 1 hour 20 minutes; after the first hour, tent with foil to prevent over-browning. The bread is done when a skewer inserted into the center comes out clean.
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10. 10
    Let the bread cool completely in the pan before removing and slicing. It keeps up to 3 days at room temperature, 1 week refrigerated, or up to 3 months frozen.
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