A delightful spiced pumpkin loaf with chocolate chips, perfect for breakfast or a snack.
Preheat your oven to 350°F (175°C) and prepare two small loaf pans by greasing and flouring them.
Ensure the pans are evenly greased to prevent sticking.
In a large mixing bowl, sift together the sugar, baking soda, baking powder, salt, ground cloves, ground nutmeg, cinnamon, and flour.
Sifting helps to aerate the flour and mix the dry ingredients evenly.
In another bowl, whisk together the eggs, pumpkin puree, and water until smooth.
Ensure the wet ingredients are well combined for a uniform batter.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chocolate chips gently.
Coat the chocolate chips in a bit of flour to prevent them from sinking to the bottom.
Divide the batter evenly between the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for about 1 hour, or until a wooden skewer inserted into the center comes out clean.
Check the loaves at 50 minutes to avoid overbaking.
Allow the loaves to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve the loaf as a delightful treat for breakfast or a snack.
Pair with a warm beverage for a cozy experience.
