For the Pumpkin Loaf:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- 1 cup Libby’s pumpkin puree (ensure it’s not pumpkin pie filling)
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour (remember to spoon and level)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup semi-sweet chocolate chips
- Preparation: Start by preheating the oven to 325°F (165°C). Prepare a 9×5-inch loaf pan by greasing it with cooking spray. If you wish for a hassle-free loaf removal, line it with parchment paper.
- Dry Mix: In a medium bowl, combine your flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Add in your chocolate chips, ensuring to toss them in the mixture so they’re well-coated. This helps in even distribution throughout the loaf.
- Wet Mix: Using a larger bowl and an electric mixer, whisk together your eggs, both sugars, until they attain a light and fluffy consistency; this should take about 1-2 minutes. Ensure to periodically scrape down the sides for an even mix. On a slower speed, pour in your vegetable oil, followed by the pumpkin puree and vanilla extract. Mix until everything is smoothly combined.
- Combine: Slowly blend in your dry ingredients with the wet mixture, ensuring you mix just until they’re combined, and no dry streaks remain.
- Bake: Pour your batter into the loaf pan, spreading it evenly. Pop it into the oven and bake for 50-60 minutes. To check its doneness, insert a toothpick into the loaf’s center – it should come out with only a few moist crumbs. Depending on the oven, baking times can vary, so start checking around the 50-minute mark.
- Cooling: Once baked, let your pumpkin-chocolate loaf rest in its pan for about 15 minutes. If needed, you can use a butter knife to loosen its edges. Then, transfer it onto a wire rack to cool completely. Enjoy your flavorful autumn treat!