Pumpkin Loaf Recipe

Today I’m sharing one of my favorite seasonal recipes – pumpkin loaf with chocolate chips. It’s one of my favorite things to enjoy on the morning of Thanksgiving – or during the fall season in general. Add the chocolate chips if you wish – if you are looking for a party in your mouth, I highly recommend it. Enjoy!

2 cups all-purpose flour, spooned into measuring cup and leveled-off

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ground nutmeg

2 cups sugar

1-1/2 sticks (3/4 cup) unsalted butter, softened

2 large eggs

1 15-ounce can 100% pure pumpkin (I use Libby’s)
12 oz bag chocolate chips

Preheat oven to 325 degrees. Lightly grease two (2) 8 ½” x 4 ½” loaf pans. (recipe makes two FYI)

Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.

In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.

At low speed, beat in flour mixture until combined.

Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. For me it was ready at 60 minutes – all depends on the oven.