Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour (or plain flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional, but it adds a lovely depth)
- ¼ teaspoon salt
- 1 cup (240ml) pumpkin purée (freshly cooked or canned)
- ½ cup (100g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) vegetable oil or melted unsalted butter (I often use butter for that richer flavour)
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips (feel free to swap for dark chocolate chunks or even white chocolate for a twist)
- Optional: ½ cup chopped walnuts or pecans for a bit of crunch
If you’re after a gluten-free version, I’ve had success swapping the flour for a 1-to-1 gluten-free baking mix. Just be sure to keep an eye on the texture and don’t overmix—it’s a delicate balance.
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf tin and line it with parchment paper for easy removal. I learned this trick early on from my mum—no more wrestling with stuck bread!
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined. This spice mix brings back memories of autumn markets and our cottage kitchen filled with the scent of warming spices.
- In a large bowl, beat the eggs with both sugars until the mixture is light and fluffy. This takes about 2-3 minutes and reminds me of those early mornings when I’d sneak in before dawn, whisking away quietly as the world slept.
- Add the pumpkin purée, oil (or melted butter), and vanilla extract to the egg mixture. Stir gently until combined. The batter will be thick and inviting, like a warm hug.
- Gradually fold in the dry ingredients using a spatula, mixing just until no flour streaks remain. Overmixing can toughen the bread, so patience here pays off—something my mum always emphasised.
- Fold in the chocolate chips and nuts (if using), distributing them evenly throughout the batter. It’s always a delight to see those little pockets of chocolate waiting inside.
- Pour the batter into your prepared loaf tin, smoothing the top with a spatula. Tap the tin gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 55-65 minutes. Start checking at 55 minutes by inserting a skewer into the centre—if it comes out clean or with a few moist crumbs, your bread is ready. When my kitchen smells this good, I’m always tempted to peek early, but patience is key!
- Allow the bread to cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. This step ensures it sets beautifully and slices without crumbling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
