Ingredients:

  • 1 ¾ cups (220g) All-purpose flour
  • 1 tsp (5g) Baking soda
  • ½ tsp (2g) Baking powder
  • ½ tsp (3g) Salt
  • 1 tbsp (6g) Ground cinnamon
  • ½ tsp (1g) Ground nutmeg
  • ¼ tsp (1g) Ground cloves
  • 1 cup (245g) Pumpkin puree
  • ½ cup (115g) Unsalted butter, melted and cooled
  • ¾ cup (150g) Brown sugar, packed
  • 2 large (100g) Eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (170g) Semi-sweet mini chocolate chips
  • ½ cup (60g) Chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan and line it with a strip of parchment paper leaving an overhang on the sides.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until no clumps remain.
  3. Create a well in the center of the flour mixture. Pour in the pumpkin puree, melted butter, brown sugar, eggs, and vanilla.
  4. Use a spatula to stir until just combined. Stop mixing as soon as the flour streaks disappear to avoid over-developing the gluten.
  5. Gently fold in the chocolate chips and chopped walnuts.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 50–60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.