Chocolate Chip Pumpkin Bread

• Preheat a fan forced oven to 160C / 320F (180C/355F for no fan). Spray an 22 x 13cm / 9 x 5-inch (7.5cm / 3-inches high) loaf tin with oil spray and line the sides and bottom with baking paper. Set aside.
• Combine dry ingredients - Add the flour, nutmeg, cinnamon, ginger, cloves, baking soda and salt to a large mixing bowl. Use a whisk to combine. Take 1 tbsp of dry ingredients and add into a bowl with the chocolate chips. Use a spoon to mix around to coat the chocolate chips. This will help stop them from sinking to the bottom as the cake bakes.
• Combine wet ingredients - Add both sugars, pumpkin puree, oil, eggs and vanilla extract into a medium sized mixing bowl and use a whisk to combine until smooth.
• Mix wet with dry - Pour into the dry ingredients and stir until everything is well combined. Add the chocolate chips and fold through the batter. The batter will be thick and smooth.
• Bake - Pour the batter into the loaf tine and use a spoon to smoothen out the top. Bake for 80 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then transfer over to a cooling rack and allow to cool to room temperature, about 2 hours, before slicing.