Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 cup (245 g) pure pumpkin purée, not pumpkin pie filling
• 1/2 cup (120 ml) neutral oil
• 3/4 cup (150 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup (130 g) semi-sweet chocolate chips, plus a small handful for the top

Method

1. Heat oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment, leaving a little overhang.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3. In a large bowl, whisk the eggs, pumpkin, oil, brown sugar, granulated sugar and vanilla until smooth.
4. Add the dry ingredients to the pumpkin mixture and fold gently just until no streaks of flour remain. Do not overmix.
5. Fold in the chocolate chips. Scrape the batter into the prepared pan, smooth the top and scatter a few extra chocolate chips over it.
6. Bake for 55–65 minutes, until a toothpick inserted into the centre comes out clean or with a few moist crumbs. A little melted chocolate on the toothpick is fine. If the top is browning too quickly, loosely cover with foil for the final 15 minutes.
7. Cool in the pan for 15 minutes, then lift onto a rack and let cool before slicing.

Storage: Keep tightly wrapped at room temperature for up to 3 days, or freeze individual slices for later.

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