1 cup Pumpkin Puree (canned or homemade)
1 cup Sugar (brown sugar or coconut sugar)
½ cup Vegetable Oil (applesauce or melted coconut oil)
2 large Eggs (flax eggs as an alternative)
1¾ cups All-Purpose Flour (whole wheat flour or gluten-free flour blend)
1 tsp Baking Soda (substitute with baking powder)
½ tsp Baking Powder
½ tsp Salt
1 tsp Cinnamon (or nutmeg/pumpkin pie spice)
½ cup Chocolate Chips (dark chocolate or white chocolate)
Preheat your Oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, and oil. Whisk until smooth, then incorporate the eggs, one at a time, until fully blended.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until there are no lumps.
Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Add Chocolate Chips: Gently fold in the chocolate chips, distributing them evenly throughout the batter.
Pour and Bake: Transfer the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Once baked, remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
