Ingredients
1½cupsall purpose flour,scoop and level to measure
1tspbaking powder
½tspbaking soda
½tspsalt
2tspground cinnamon
½tspground nutmeg
¼tspground ginger
⅛tspground cloves
¾cupsemi sweet chocolate chips
¾cupgranulated sugar
½cuplight brown sugar,packed
¼cupunsalted butter,melted
¼cupvegetable or canola oil
2large eggs,preferably room temperature
1cuppumpkin,canned
⅓cupapple juice,preferably room temperature
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix in chocolate chips.
Make a well in the center of the flour mixture then set aside.
In a separate medium mixing bowl whisk together granulated sugar, brown sugar, melted butter, and vegetable oil.
Add in eggs then whisk until blended. Add in pumpkin, apple juice, and vanilla and whisk until well combined.
Pour pumpkin mixture into well in flour mixture and fold and stir with a rubber spatula just until combined. Pour into prepared loaf pan.
Bake in the preheated oven for about 55 to 60 minutes until a toothpick inserted into the center comes out practically clean (a moist crumb or two is fine, but no batter).
Cool in pan for about 5 minutes then run a knife around edges of loaf to ensure it’s loose. Invert onto a wire rack then turn upright.
Cool on a wire rack for about 30 minutes then transfer to an airtight container to cool completely. Note that it’s even better the second day.
