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Author The Food Nanny


  • 1 cup canned pumpkin
  • 2 eggs
  • 1 1/2 cups sugar
  • 1/2 cup canola oil
  • 1 1/3 cups plus 2 Table Spoons White Kamut flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon French gray salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1/2 cup semisweet chocolate chips


  1. Preheat the oven to 350 degrees. Generously grease and lightly flour a 9x5x3-in loaf pan
  2. In a large bowl, whisk together the pumpkin, eggs, sugar, and oil.
  3. Sift the flour, baking soda, French gray salt, cinnamon, cloves, nutmeg, and baking powder in a bowl. Stir into the pumpkin mixture and combine, but do not overmix. Stir in the chocolate chips.

  4. Scrape the batter into the prepared pan and bake 55-65 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not overbake; the bread should be moist. Cool in the pan on a rack for 10 min. Turn out onto the rack to cool completely.
  5. *may add nuts if desired