- 2
- 20 mins
- 80 mins
Ingredients
- 1 (28-ounce) can pumpkin
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 cups (396 grams) vegetable oil
- 5 eggs
- 3 1/2 cups (695 grams) light brown sugar
- 4 1/2 cups (638 grams) all-purpose flour
- 3 cups (510 grams) semisweet chocolate chips
- 1 1/2 cups (174 grams) pecans, chopped
Preparation
Step 1
Preheat oven to 350 degrees F. Grease and flour two 9×5-inch loaf pans.
In a large bowl, whisk together the pumpkin, baking soda, cloves, cinnamon, nutmeg, ginger, and salt. Add the oil, eggs, and sugar and whisk until it is thoroughly combined and there are no streaks of egg or clumps of brown sugar. Add the flour, chocolate chips and pecans, and use a rubber spatula to gently fold and stir it together until completely combined.
Divide the batter between the loaf pans and bake until a thin knife or skewer inserted into the center comes out with just moist crumbs attached, anywhere from 1 hour to 1 hour 15 minutes. Allow the loaves to cool for 15 minutes, then remove from the pans and place on a wire rack to cool completely. The loaves can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 week, or frozen for up to 2 months (if you freeze them, add a layer of foil or place in a ziploc freezer bag).