340GramsPumpkin Puree - Canned or Fresh(1 1/2 Cup)
85GramsMilk Chocolate Chips(1/2 Cup)
58GramsChopped Walnuts(1/2 Cup)
Instructions
Adjust your rack to the lower third position of your oven to prevent browning. Preheat your oven to 350 ° Fahrenheit (177° Celsius).
Whisk together your flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt.
In a smaller bowl, mix together the eggs, oil, and sugars. Add in the pumpkin and milk, and stir until everything is well combined.
Add the wet ingredients to your dry ingredients and stir them together until just incorporated.
Gently fold in the chocolate chips and the walnuts.
Pour the batter in to a lightly greased baking pan, and bake your bread for 30 minutes.
Tent your loaf in aluminum foil to minimize browning. Bake for an additional 30 to 35 minutes.
Insert a toothpick – if it comes away clean, you’re done! A few moist crumbs are fine. If still wet, bake for 5 minutes at a time and repeat toothpick check.
Let your bread cool completely in the pan on a wire rack before turning it out and slicing.
Notes
If using fresh pumpkin puree, use a paper towel to dab excess moisture. Or add another tablespoon or so of flour to improve consistency of your batter.