One Bowl Classic Pumpkin Spice Bread

This recipe could not be easier. Equipment-wise, all you need is a good whisk and a large mixing bowl. You can bake this in a 10" tube pan or two standard 9"x5" loaf pans. This quintessential fall recipe fills your house with an unmistakeable delicious aroma as it bakes. The oil gives this quick-bread a moist and tender crumb and also means you don't have to cream butter!

Adapted from http://www.kingarthurflour.com/recipes/easy-pumpkin-bread-recipe

Ingredients:

3/4 cup (155g) unflavored vegetable oil
1/2 cup (113g) brown sugar
2 cups (410g) granulated sugar
4 eggs
One 15 oz (425g) can pure pumpkin (I use Trader Joe's brand)
2/3 cup (155ml) milk (can use a non-dairy milk)
3 1/3 cups (390g) All Purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 1/2 tsps kosher salt
Pinch of nutmeg
Pinch of ground ginger
Large pinch of cinnamon
1 1/2 cups, 9 oz (225g) chocolate chips (I like Trader Joe's or Ghirardelli semi-sweet)

Method:

Grease a 10" tube pan or 2 standard 9"x5" loaf pans.
Preheat oven to 350° F.
Whisk together the oil and the sugars.
When combined, add each egg one at a time.
Whisk in the pumpkin and milk.
Over the wet ingredients, add the flour, baking soda, baking powder, salt, nutmeg, ginger, and cinnamon.
Whisk until mostly smooth.
Gently mix in the chocolate chips.
Bake for 60-70 mins, until the loaves (or loaf in the tube pan) spring back when lightly pressed or a cake tester inserted in the center comes out clean. If it is a little under done but not raw toward the top, that is actually perfect.
Cool 10 mins in the pan before inverting and cooling on a wire rack until it reaches room temperature.
Use a serrated bread knife to cut and serve.