Ingredients
Units
Scale
2 large eggs
1/4 cup canola oil
1/4 cup olive oil
1 cup granulated sugar
1/2 can (7.5-ounces) pumpkin purée (do not use pumpkin pie filling!)
1/4 cup whole milk
2 tablespoons water
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 heaping tablespoon ground cinnamon
1 cup semi sweet chocolate chips
1 tablespoon all purpose flour
2 tablespoons butter, melted
2 tablespoons turbinado sugar
Baking spray
Instructions
- Preheat oven to 350 degrees. In a large bowl whisk together the eggs, oils and sugar until smooth. Add the pumpkin purée, milk and water and whisk again until smooth.
- Add the 1 3/4 cups flour, baking soda, salt and cinnamon to the pumpkin mixture and stir until combined.
- Toss the chocolate chips with the 1 tablespoon flour. And add to the mixture in the bowl. Stir to evenly distribute the chocolate chips.
- Spray a 9-inch x 5-inch loaf pan with baking spray.
- Transfer the batter to the prepared loaf pan and smooth top.
- Place in the preheated oven and bake for 35 minutes.
- At the end of 35 minutes remove the pan from the oven and brush the top with the melted butter. Sprinkle the sugar over the entire top of the loaf. Return to the oven and continue baking for another 8-10 minutes until the top is golden and firm. I also like to use the wooden skewer test by inserting it into the center of the loaf to make sure it is baked throughout. If the skewer comes out clean remove from the oven. Let cool slightly before removing from pan. Remove from pan and flip so that the crunchy topping is up. Let cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
