1 cup pumpkin puree (canned or fresh roasted)
1 cup granulated sugar (or brown sugar for a deeper flavor)
½ cup vegetable oil (or unsweetened applesauce or melted coconut oil)
2 large eggs (or flaxseed meal mixed with water for a vegan option)
1.5 cups all-purpose flour (or whole wheat flour or gluten-free flour blend)
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon (or mixed spice blend)
½ tsp salt
1 cup chocolate chips (or chopped nuts or dried fruit)
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the pumpkin puree, sugar, and vegetable oil until smooth. Then add the eggs, mixing well.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry mixture to the wet ingredients. Stir gently until just combined, avoiding overmixing.
Fold in your chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and level it off.
Place in the oven and bake for 55-65 minutes. Check doneness with a toothpick inserted in the center.
Let the bread cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.
