Preheat oven to 350 degrees F (or alternately can use 325 for convection bake ovens). Line a 9X5-inch loaf pan with parchment allowing for a 1-inch overhang on each side. Spray parchment and sides of the pan with cooking spray and set aside.
In a large bowl, cream softened butter and granulated sugar with a hand mixer until well mixed. Add eggs, one at a time and beat until fluffy.
To a medium bowl add flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves together and whisk until well mixed.
Add a third of the flour mixture to the wet ingredients and beat with a hand mixer until no flour streaks remain. Add a third of the pumpkin puree to the batter and beat with a hand mixer until well incorporated.
Repeat with half of remaining flour and half of remaining pumpkin, one at a time, alternating as before.
Repeat with remaining flour and remaining pumpkin, alternating one at a time again. Stir in vanilla extract and ¾ cup chocolate chips.
Add batter to prepared bread pan and sprinkle remaining ¼ cup chocolate chips on top. Bake in preheated oven for 65 to 80 minutes or until a toothpick inserted in the center comes out clean. Let bread cool in pan on cooling rack 5 minutes before removing from pan. Let cool completely before slicing. See note for freezing instructions.
Recipe Notes
1. I’ve tested this recipe with the Libby brand of pumpkin puree and it works great. I’ve also made it with homemade pumpkin puree with success.
2. This pumpkin bread freezes great. Cool completely then pack the entire loaf into a freezer bag. I’ve also had success with slicing the bread first, putting it in individual lunch bags (or not) and then packing it into a large ziplock freezer bag. It will freeze well for up to 2 or 3 months (or more).
3. I prefer dark or semi-sweet chocolate chips (the Ghirardelli brand is my favorite).
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