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Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread with a moist orange crumb and pockets of semi-sweet chocolate. Baked until golden and baked-through, then cooled briefly for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 0.33 cup sour cream
Chocolate chips
  • 1.5 cup semi-sweet chocolate chips 1 cup in batter + 1/2 cup on top

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x5 loaf pan. Grease all sides and corners so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl. Whisk until the spices and leavening are evenly distributed.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and sour cream in a second bowl. Whisk until the mixture looks smooth and glossy.
Mix and bake
  1. Fold dry into wet until just combined. Fold in 1 cup semi-sweet chocolate chips and stop when no dry streaks remain.
  2. Pour the batter into the prepared loaf pan and scatter remaining chips over the top. Aim for chips to sit on the surface for visible pockets.
  3. Bake at 350F for 60-65 minutes until a toothpick comes out clean. The top should be golden and the center should no longer look wet.
  4. Cool the loaf for 15 minutes before slicing. This helps the crumb set so slices hold together.

Notes

Pro tip: Don’t overmix after combining wet and dry—stop when the batter is just streak-free to keep the crumb tender. Store covered in the fridge up to 4 days; freeze sliced portions up to 2 months. For a dairy-reduced option, use plain dairy-free sour cream in the same amount (texture may be slightly softer).