Pumpkin Bread

1. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line a 9x5 inch loaf pan.
2. In a large mixing bowl or the bowl of a stand mixer, whisk together the all purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder and salt until they're evenly distributed.
   240 grams all-purpose flour spooned and leveled, 150 grams granulated sugar, 100 grams dark brown sugar lightly packed, 2 Tbsp pumpkin pie spice, 1 Tbsp baking powder, 1/2 tsp fine sea salt
3. Add the room temperature butter and use an electric mixer fit with the whisk attachment to beat the mixture for 2-3 minutes, at medium speed, until pea size chunks form.
   227 grams salted butter room temperature
4. Turn the mixer up to high for 1 minute, until the mixture starts to look more like a paste.
5. Add in the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Make sure to scrape the sides and bottom of the bowl every so often.
   3 large eggs room temperature
6. Add the pumpkin puree and beat just until it's combined.
   244 grams pumpkin puree
7. Fold in the chocolate chips (or the chopped chocolate bar) just until the chocolate is evenly distributed.
   170 grams dark chocolate chips or chopped chocolate
8. Spread the batter evenly in the prepared pan bake for about 60-65 minutes, until it springs back when you press on the tallest part. I also like to insert a knife through the tallest section and it should come back clean or with crumbs but not wet batter.
9. Allow the loaf to cool in the pan for at least 30 minutes and then remove from the pan and allow it cool to room temperature.