Ingredients
Method
- Heat the oven to 350°F (175°C). Line the bottoms of two 8.5 x 4.5-inch loaf pans with parchment paper and lightly coat the pans with nonstick spray.
- Cream the sugar and softened butter together in a large bowl until blended and fluffy.
- Add the eggs, pumpkin puree, and vanilla extract, then mix until the batter looks smooth and evenly combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until well distributed.
- Add the dry ingredients and milk to the pumpkin mixture in alternating additions, beginning and ending with the dry ingredients. Stir just until incorporated.
- Gently fold the chocolate chips into the batter until evenly dispersed.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for 45 to 55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs attached.
- Let the loaves rest in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing.
Nutrition
Notes
The cozy aroma of pumpkin, warm spices, and chocolate filling the kitchen makes this loaf feel like autumn in every slice. Bake extra to share with friends or freeze for a comforting treat later.