Ingredients:

  • 1 cupcup Pumpkin Purée
  • 2unit Large Eggs
  • 0.5 cupcup Neutral Oil
  • 0.25 cupcup Whole Milk
  • 1 tsptsp Vanilla Extract
  • 1.75 cupscup All-Purpose Flour
  • 0.75 cupcup Granulated Sugar
  • 0.5 cupcup Light Brown Sugar
  • 1 tsptsp Baking Soda
  • 0.5 tsptsp Baking Powder
  • 0.5 tsptsp Sea Salt
  • 1.5 tsptsp Ground Cinnamon
  • 0.5 tsptsp Ground Ginger
  • 0.25 tsptsp Ground Nutmeg
  • 0.25 tsptsp Ground Cloves
  • 1 cupcup Semi-sweet Chocolate Chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk the ground cinnamon, ginger, nutmeg, and cloves into the neutral oil to bloom the fat-soluble flavor compounds.
  3. Add the pumpkin purée, granulated sugar, light brown sugar, eggs, milk, and vanilla extract to the oil mixture. Whisk vigorously for 1 minute until the mixture is glossy and well-emulsified.
  4. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and sea salt.
  5. Gently fold the dry ingredients into the wet ingredients using a silicone spatula. Mix until just combined; do not overmix, as this ensures a tender crumb.
  6. Toss the chocolate chips with a teaspoon of flour to prevent sinking, then fold them into the batter. Reserve a few for the top if desired.
  7. Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack before slicing.