Pumpkin Chocolate Chip Loaf


  • AP flour : 480g
  • Cinnamon: 2 teaspoons
  • Nutmeg: ½ teaspoon
  • Ground allspice: 2g
  • Ground ginger: 2g
  • Baking soda: 2 teaspoons
  • Salt: 1 ½ teaspoons
  • Pumpkin puree: 444g
  • Soybean oil (commonly labelled as vegetable oil): 1 cup
  • Sugar: 635g
  • Eggs: 4
  • Vanilla: 1 teaspoon
  • Water: 2/3 cup
  • Chocolate chips: 260g


  1. In a medium bowl, whisk flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt. Add the chocolate chips and set aside.
  2. In a mixer with paddle attachment, mix the puree, soybean oil and sugar together until fully incorporated. Add the eggs, one at a time, along with the vanilla until fully incorporated. Add the water and mix well.
  3. Slowly add the dry to the wet. Do not overmix. There should be trace amounts of flour.
  4. Scoop/distribute the mixture evenly into two greased loaf pans.
  5. Bake at 325°F for 50-60 minutes until a cake tester inserted in the center comes out clean.
  6. Remove and let cool before removing from pan. Let cool completely before slicing or wrapping.