Pumpkin Chocolate Chip Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable or canola oil
• 2 large eggs, preferably room temperature
• 1 cup canned pumpkin
• 1/3 cup apple juice, preferably room temperature
• 1 tsp vanilla extract

Directions

1. Heat the oven to 350 degrees. Coat a 9 by 5-inch loaf pan with non-stick cooking spray and put it aside. In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. Stir in the chocolate chips, then create a hollow in the middle of the dry ingredients and set the bowl aside.
2. In a separate medium mixing bowl, whisk the granulated sugar, brown sugar, melted butter, and vegetable oil together. Add the eggs and whisk until the mixture looks blended. Whisk in the pumpkin, apple juice, and vanilla until everything is fully incorporated.
3. Pour the pumpkin mixture into the hollow in the flour mixture. Using a rubber spatula, fold and stir only until the batter comes together. Transfer the batter to the prepared loaf pan.
4. Bake in the heated oven for about 55 – 60 minutes, until a toothpick poked into the center comes out nearly clean. A damp crumb or two is fine, but you should not see wet batter.
5. Let the bread rest in the pan for about 5 minutes, then slide a knife around the sides so the loaf releases cleanly. Turn it out onto a wire rack, then flip it right side up.
6. Cool the loaf on the wire rack for about 30 minutes, then move it to an airtight container to finish cooling completely. It is even better the second day.