Ingredients
Method
Preparation & Pan Setup
- Preheat your oven to 350°F (175°C). Line a standard 9x5-inch metal loaf pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease with butter or non-stick spray.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, sea salt, and pumpkin pie spice until evenly distributed.
Mixing the Wet Ingredients
- In a separate large mixing bowl, whisk together the pure pumpkin puree, melted butter, pure maple syrup, dark brown sugar, and granulated sugar until silky and glossy.
- Add the room-temperature eggs one at a time, whisking vigorously after each addition until fully incorporated, then stir in the pure vanilla extract.
Combining & Folding Chocolate
- Pour the dry flour mixture into the wet pumpkin bowl. Using a silicone spatula, gently fold the batter just until the flour streaks disappear. Be careful not to overmix, which can yield a dense loaf.
- Gently fold in 1 cup of the semi-sweet chocolate chips until evenly dispersed throughout the thick, velvety spiced batter.
Pan Assembly & Sparkling Crust
- Transfer the batter into the prepared loaf pan, smoothing the top with the spatula. Scatter the reserved 1/4 cup chocolate chips evenly across the surface.
- Sprinkle the turbinado coarse sugar and cinnamon mixture evenly over the top for that signature crunchy bakery crown.
Baking & Cooling to Perfection
- Bake on the center oven rack for 55 to 65 minutes. At the 35-minute mark, tent loosely with aluminum foil if the top crust is browning too rapidly.
- The bread is done when a wooden skewer or toothpick inserted into the center of the loaf comes out clean with a few moist crumbs (avoiding melted chocolate pockets).
- Cool in the pan on a wire rack for 20 minutes, then use the parchment wings to lift the loaf onto the rack to cool completely before slicing into thick slices.