Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is a delicious and moist bread that's perfect for fall. Here's a recipe you can try:

Ingredients:
Dry Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
Wet Ingredients:

1 cup pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
Mix-ins:

1 cup chocolate chips (semi-sweet or dark)
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Mix the Wet Ingredients:

In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Add the Chocolate Chips:

Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
Pour the Batter into the Pan:

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips on top if using.
Bake:

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool:

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Tips:
Storage:

Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing:

This bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.

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