Whole-Can Pumpkin Bread
A beautifully light pumpkin bread loaf uses an entire can of pumpkin puree, eliminating waste.
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Instructions
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Preheat the oven to 350 F and generously coat a 9- by 5-inch loaf pan with baking spray.
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In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon fine salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground allspice.
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In a large bowl, whisk 1 (15-ounce) can pumpkin puree, 3 large eggs, 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup neutral oil until combined.
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Whisk the flour mixture into the pumpkin mixture, then fold in 1/2 cup dark chocolate chips.
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Pour the batter into the prepared pan, smooth the top, and sprinkle evenly with the remaining 1/4 cup dark chocolate chips.
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Bake for 60 to 70 minutes until a wooden skewer inserted in the center comes out clean, tenting with aluminum foil if needed to prevent over-browning.
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Let the loaf cool in the pan on a wire rack for 30 minutes, then remove it from the pan and cool completely on the wire rack for another 30 to 60 minutes.