1 cup pumpkin puree (or sweet potato puree or applesauce)
1/2 cup vegetable oil (or unsweetened applesauce or melted coconut oil)
1 cup granulated sugar (or brown sugar or coconut sugar)
2 large eggs (or flax eggs)
1 1/2 cups all-purpose flour (or whole wheat flour or gluten-free flour blend)
1 teaspoon baking soda (or 1/4 teaspoon baking powder)
1/2 teaspoon salt
1 teaspoon cinnamon (or mixed spice or pumpkin pie spice)
1 cup chocolate chips (or chopped nuts or dried fruits)
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, blend together the pumpkin puree, vegetable oil, and sugar until well combined. Add the eggs, mixing thoroughly after each addition.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly mixed.
Gradually add the dry ingredients to the wet mixture, stirring gently. Do not overmix; a few lumps are okay.
Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
