BEST EVER Pumpkin Bread! - The Scran Line

Pumpkin Bread
225g - 1 1/2 cups all-purpose flour
1/2 tsp nutmeg, freshly ground
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp baking soda
1 tsp salt
50g - 1/4 cup brown sugar
160g - 3/4 cup granulated sugar
290g - 1 cup pumpkin puree (not pie filling)
190ml - 3/4 cup vegetable oil
2 eggs
1/2 tsp vanilla extract
150g - 3/4 cup semi-sweet chocolate chips + extra to sprinkle

Instructions:
Pumpkin Bread
Preheat your oven to 160C - 320F. Spray 8 x 4-inch loaf tin with oil spray and line the bottom and sides with baking paper. Set aside.

Add the flour, nutmeg, cinnamon, ginger, cloves, baking soda and salt to a large mixing bowl. Use a whisk to mix together. Take 1 tbsp of dry ingredients and add into a bowl with the chocolate chips. Use a spoon to mix around to coat the chocolate chips. This will help stop them from sinking to the bottom as the cake bakes.

Add the both sugars, pumpkin puree, oil, eggs and vanilla extract into a medium sized mixing bowl and use a whisk to combine until smooth. Pour into the dry ingredients and stir until everything is well combined. Add the chocolate chips and fold through the batter.

Pour into the prepared baking tin and add an extra sprinkling of chocolate chips on top. Bake for 55-65 min, or until a toothpick inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes, then transfer over to a cooling rack and allow to cool to room temperature before slicing.

Notes
Pumpkin Bread can be stored in an airtight container for up to three days.

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.