Chocolate chip pumpkin bread
4 tablespoons unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon cardamom
1/4 teaspoon ground cloves
3/4 cup white sugar
1/2 cup brown sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree
2 large eggs
1/2 cup semisweet chocolate chips
Prep. Time → 15 min
Cook Time → 75 min
1. 1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. 2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. 3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4. 4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 1/2 cup water and mix until just combined. Mix in the chocolate chips. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
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