Chocolate Chip Pumpkin Bread

Step 1

Position oven rack to lower third of oven. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper; spray bottom and sides with cooking spray.

Step 2

In a large bowl, whisk flour, cinnamon, baking soda, salt and pumpkin pie spice until well combined. In a separate medium bowl, whisk eggs and sugars until well combined. Whisk in pumpkin, oil and oatmilk until smooth.

Step 3

Pour wet ingredients into dry ingredients. Stir with a spatula until just combined (there may be a few lumps); do not overmix. Gently stir in 2/3 cup chocolate chips.

Step 4

Pour and spread batter into prepared pan. Top with more chocolate chips, if desired. Bake 1 hour to 1 hour 10 minutes until a toothpick inserted in center of the loaf comes out clean; cover with a tent of foil halfway through baking if top of loaf is getting too brown.

Step 5

Cool loaf completely in pan on a cooling rack, about 1 hour. Store in airtight container at room temperature up to 3 days or in refrigerator up to 1 week.