The key to this Pumpkin Bread with Chocolate Chips lies in selecting fresh, high-quality ingredients that bring out the best flavors. I always reach for pure pumpkin puree—not pumpkin pie filling—to keep things balanced and natural. Using fresh spices instead of pre-mixed blends really elevates the flavor; I like to toast and grind my cinnamon and nutmeg whenever I can. And chocolate chips? Choose good quality semi-sweet chips, or if you’re feeling indulgent, a mix of dark and milk chocolate. Here’s what you’ll need:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger (optional)
• 1 cup pumpkin puree (canned or homemade)
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (semi-sweet or a mix of dark and milk)

Substitution tip: For a gluten-free version, try a 1:1 gluten-free flour blend. You can also swap oil for melted butter for a richer taste.