Moist Pumpkin Chocolate Chip Bread
A cozy, comforting pumpkin bread loaded with melty chocolate chips and warm fall spices, perfect for a sweet treat or breakfast.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) brown sugar
- ½ cup (120 ml) vegetable oil (can substitute melted coconut oil)
- 2 large eggs, room temperature
- 1 cup (240 grams) pure pumpkin puree (not pumpkin pie filling)
- ½ cup (120 grams) sour cream
- 1 teaspoon vanilla extract
- 1 cup (170 grams) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add granulated sugar and brown sugar to the dry ingredients and stir briefly to combine.
- In another bowl, beat the eggs until slightly frothy. Add vegetable oil, pumpkin puree, sour cream, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until no streaks of flour remain. Do not overmix.
- Fold in the chocolate chips evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Tap gently to release air bubbles.
- Bake for 55–65 minutes, starting to check at 55 minutes by inserting a toothpick into the center. It is done when the toothpick comes out with a few moist crumbs.
- If the top browns too fast, tent with foil halfway through baking.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
Use room temperature eggs and sour cream for best mixing. Fold batter gently to avoid toughness. Toss chocolate chips in flour before folding to prevent sinking. Tent with foil if top browns too quickly. Let bread cool completely before slicing to avoid crumbling. Batter can be chilled 30 minutes before baking for a more tender crumb.
Nutrition
- Serving Size: 1 slice (1/10th of l
- Calories: 220
- Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, chocolate chip bread, fall recipe, moist pumpkin bread, easy pumpkin bread, homemade pumpkin bread, pumpkin chocolate chip