Moist, spiced pumpkin bread studded with melty chocolate chips—a cozy fall favorite.

Scale

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp pumpkin pie spice

½ cup granulated sugar

½ cup brown sugar

1 cup pumpkin puree

2 large eggs

½ cup vegetable oil or melted butter

1 tsp vanilla extract

1 cup semisweet chocolate chips

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1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

3. In another bowl, beat together sugars, pumpkin puree, eggs, oil, and vanilla until smooth.

4. Gradually add dry ingredients to wet ingredients, stirring until just combined.

5. Fold in chocolate chips and pour batter into prepared pan.

6. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.

7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Store wrapped at room temperature for up to 3 days, or freeze for up to 3 months.

For muffins, bake at the same temperature for 20–25 minutes.

For a dairy-free version, use dairy-free chocolate chips.