— Bread

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1 and ¾ cups (219g) all-purpose flour (spooned & leveled)

1 teaspoon soda bicarbonate

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

¾ teaspoon salt

2 large eggs, at room temperature

½ cup (100g) granulated sugar

¾ cup (150g) packed light or dark brown sugar

1 and ½ cups (340g) pumpkin puree (canned or fresh)

½ cup (120ml) vegetable oil, canola oil, or melted coconut oil

¼ cup (60ml) orange juice or lemon juice*

⅔ cup (120g) semi-sweet chocolate chips*

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— Glaze

juice of 1 lemon

icing sugar / powdered sugar

20 g walnuts, crushed

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1. Heat oven to 350°F / 170C.

2. Grease or butter a 9×5-inch loaf pan.

3. In a large bowl, whisk the dry ingredients - flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

4. In a separate medium bowl, whisk wet ingredients and sugars - eggs, granulated sugar, brown sugar, pumpkin, oil, and orange juice.

5. Pour wet into the dry ingredients

6. Gently fold ingredients together using a rubber spatula or a wooden spoon. (There will be a few lumps, but do not over-mix.

7. Fold in the chocolate chips, if including.

8. Pour the batter into the prepared loaf pan.

9. Bake for 60–65 minutes (start checking every five minutes at 50 minutes by inserting a toothpick or knife).

10. If the top is browning quickly, loosely cover the bread with foil halfway through.

11. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.

12. While the bread cools, juice a lemon and slowly add icing sugar while stirring until the mixture is slightly thick, but pourable.

13. While the bread is warm, but not hot, gently poke holes in the top and pour the glaze over it.

14. Allow the bread to cool completely in the pan on a wire rack before cutting.

15. Spread the crushed walnuts over the top, if using.

16. Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.