Ingredients
Method
Preparation
- Preheat your oven to 175°C (350°F). Grease or line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together the flour, cinnamon, cloves, ginger, nutmeg, salt, and bicarbonate of soda.
- In another bowl, combine the brown sugar, caster sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth and well-blended.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the dark chocolate chips, ensuring they're evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Notes
To keep the bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It lasts at room temperature for up to three days or can be frozen for up to three months. Ensure ingredients are at room temperature for better blending and avoid overmixing to prevent a dense texture.