Chocolate Chip Pumpkin Bread (Print Version)

Ingredients:

01 - 1 3/4 cups all-purpose flour.
02 - 1 teaspoon baking soda.
03 - 1/2 teaspoon baking powder.
04 - 1/2 teaspoon salt.
05 - 1 teaspoon ground cinnamon.
06 - 1/2 teaspoon ground nutmeg.
07 - 1/2 teaspoon ground ginger.
08 - 1/4 teaspoon ground cloves.
09 - 1 cup canned pumpkin puree.
10 - 1/2 cup granulated sugar.
11 - 1/2 cup brown sugar, packed.
12 - 1/2 cup vegetable oil.
13 - 2 large eggs.
14 - 1/4 cup milk.
15 - 1 teaspoon vanilla extract.
16 - 1 cup semi-sweet chocolate chips.

Instructions:

01 - Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
03 - In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
04 - Beat in the eggs, milk, and vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture and stir until just combined.
06 - Fold in the chocolate chips.
07 - Pour the batter into the greased loaf pan and smooth the top.
08 - Bake for 60-70 minutes, or until a toothpick comes out clean.
09 - Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Notes:

01 - Store the bread in an airtight container to keep it moist for up to 3 days.
02 - Add some extra chocolate chips on top of the batter for a gooey chocolatey finish!.

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