Whole-Can Pumpkin Bread

Gather the ingredients. Preheat the oven to 350 F. Generously coat a 9- by 5-inch loaf pan with baking spray.

Whisk together 2 cups (250 grams) all-purpose flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon fine salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground allspice in a medium bowl; set aside.

Whisk together 1 (15-ounce) can pumpkin puree (about 1 3/4 cups), 3 large eggs, 1 cup (200 grams) granulated sugar, 1/2 cup packed (100 grams) light brown sugar, and 1/2 cup neutral oil in a large bowl until combined.

Whisk flour mixture into pumpkin mixture until combined. Fold in 1/2 cup (81 grams) dark chocolate chips.

Pour batter into the prepared pan. Smooth the top into an even layer, and sprinkle evenly with the remaining 1/4 cup (41 grams) dark chocolate chips.

Bake until a wooden skewer or toothpick inserted in the center comes out clean, 60 to 70 minutes, tenting with aluminum foil if needed to prevent over browning. Remove from the oven and let cool in the pan on a wire rack for 30 minutes.

Remove from the pan and let cool completely on the wire rack, 30 to 60 minutes.