Ingredients
1¾cupsall-purpose flour,spooned and leveled
1tspbaking soda
2tspground cinnamon
¼tspground nutmeg
¼tspground cloves
¼tspground ginger
¾tspsalt
2large eggs,at room temperature
¾cupgranulated sugar
½cuplight sugar,or dark brown, packed
1½cupspumpkin puree,canned or fresh
½cupvegetable oil,or canola oil, or melted coconut oil
¼cuporange juice
⅔cupsemi-sweet chocolate chips
Preparation
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Spray a 9×5-inch loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined.
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice.
Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Do not overmix. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan.
Bake for 60 to 65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. 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 on a wire rack before removing and slicing.
Serve and enjoy!
