Ingredients:

  • 15 oz pumpkin puree (100% pure pumpkin)
  • 2 large eggs, room temperature
  • 0.5 cup neutral oil (vegetable, canola, or melted coconut)
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1 tbsp vanilla extract
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 1.125 cups semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with a parchment paper 'sling', leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract. Whisk vigorously for 1 minute until the mixture is glossy and the sugars have begun to dissolve.
  3. Sift the flour, baking soda, baking powder, salt, and pumpkin pie spice directly over the wet mixture.
  4. Using a silicone spatula, gently fold the dry ingredients into the wet base until just combined, ensuring no flour streaks remain. Fold in 1 cup of semi-sweet chocolate chips.
  5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the surface.
  6. Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting out via the parchment sling to a wire rack.