Pumpkin Chocolate Chip Loaf Cake

Preheat oven to 350ºF. Line a standard-sized 9 x 5 loaf pan with enough parchment paper to overhang two opposing sides by 1 inch. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, mix oil, sugar, egg, pumpkin puree, and almond milk until smooth.

Place flour, baking powder, cinnamon, ginger, nutmeg, and cloves into a bowl and whisk together. Gradually add dry ingredients into wet, mixing until just incorporated.

Add 1 cup of the miniature chocolate chips. Fold chips into the batter using a silicone spatula. Pour into prepared baking dish. Sprinkle the top of the cake with remaining chocolate chips.

Bake for 70–75 minutes or until a cake tester inserted into the center of the cake comes out clean.