½cupchopped walnuts or pecansoptional, reserve a few for sprinkling on top
¾cupmini chocolate chipsoptional, reserve about ⅛ cup for sprinkling on top
Preheat oven to 350°F. Grease an 8 ½ x 4 ½ or 9 x 5 loaf pan. Line with a strip of parchment and grease.
In a small bowl, whisk together flour, salt, pumpkin spice, baking soda, and baking powder.
In a large bowl, whisk together pumpkin, sugar, oil, milk, eggs, and vanilla.
Add the flour mixture and stir with a spatula until just combined, but mixed through. Some small lumps may remain.
Fold in nuts and chocolate chips, if using.
Add the batter to loaf pan. Sprinkle the top of the loaf with nuts and chocolate chips if desired.
Bake for 60 to 80 minutes, or until a toothpick comes out clean. Remove the bread from the oven. After cooling for about 15 minutes, remove from the loaf pan and cool on a rack. When completely cool, wrap well in plastic wrap, and store overnight before serving for best flavor.
Nutrition calculated with walnuts and chocolate chips.
Avoid overmixing the batter - some lumps are ok!
Toast nuts to bring out their best flavor.
For the best pumpkin flavor, cool loaf completely, wrap tightly with plastic wrap and leave at room temperature overnight.