Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg*
• 1/4 teaspoon ground cloves*
• 1/4 teaspoon ground ginger*
• 3/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 3/4 cup (150g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1/4 cup (60ml) orange juice*
• 2/3 cup (120g) semi-sweet chocolate chips*

Instructions

1. Position an oven rack in the lower third of the oven and preheat to 350°F (177°C). Lightly grease a 9×5-inch metal loaf pan with non-stick cooking spray and set it aside.
2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until evenly combined.
3. In a separate medium bowl, whisk the eggs with the granulated sugar and brown sugar until well blended. Add the pumpkin puree, oil, and orange juice, whisking until smooth.
4. Pour the wet mixture into the bowl of dry ingredients. Stir gently with a wooden spoon or rubber spatula just until combined. A few small lumps are perfectly fine—avoid overmixing. If using chocolate chips, carefully fold them into the batter.
5. Transfer the batter to the prepared loaf pan and smooth the surface. Bake for 60–65 minutes. About halfway through baking, loosely tent the loaf with aluminum foil to keep the top from becoming overly browned.
6. Begin checking for doneness around the 55-minute mark. Insert a toothpick into the center of the loaf; it's ready when it comes out clean or with only a few moist crumbs attached. Baking time may vary slightly depending on your oven.
7. Let the pumpkin bread cool completely in the pan on a wire rack before removing it. Slice and serve once fully cooled.
8. Store leftover bread covered at room temperature for 3–4 days, or refrigerate for up to 1 week.

Notes

• Make Ahead: Bake the loaf in advance and freeze it for up to 3 months. Defrost overnight in the refrigerator, then let it come to room temperature before serving.
• Spice Substitute: Instead of the nutmeg, cloves, and ginger, you may use 1 teaspoon pumpkin pie spice. Continue using the full 2 teaspoons of cinnamon listed in the recipe.
• Oil Recommendation: Oil produces a softer, moister loaf than melted butter, making it the preferred choice for this recipe.
• Orange Juice Alternative: Any variety of milk can be used in place of the orange juice if preferred.
• Chocolate Chip Variations: Swap the semi-sweet chocolate chips for milk, dark, or white chocolate chips, or stir in chopped pecans or walnuts. You can also leave the loaf plain.