Chocolate Chip Pumpkin Bread
This Chocolate Chip Pumpkin Bread recipe is everything I love about fall baked into one delicious loaf.
Servings: 10 servings
Calories: 393kcal
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup sour cream at room temperature
- 1/3 cup vegetable oil
- 2 large eggs at room temperature
- 1 cup pure pumpkin puree
- 1 1/2 cups semisweet chocolate chips
- miniature chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan with cooking spray. Then, line the pan with parchment paper, leaving a 2-inch overhang on each side so you can remove the bread easily from the pan.
- Combine the flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. Set aside.
- In a separate bowl whisk granulated sugar, brown sugar, sour cream, vegetable oil, and eggs until smooth. Whisk in pumpkin until smooth.
- Pour the wet ingredients into the dry ingredients, and fold with a rubber spatula or wooden spoon until only a few streaks of flour remain. Fold in chocolate chips (only the regular-sized ones) until just combined.
- Pour the batter into your prepared (greased and lined) loaf pan, spreading into an even layer if needed. Sprinkle a desired amount of miniature chocolate chips over the top of the batter.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The center should spring back when you press on it gently.
- Cool completely in the pan before transferring to a rack, slicing and serving.