Pumpkin Chocolate Chip Bread

Sweet, moist and tender this Pumpkin Chocolate Chip Bread is a quick and easy fall treat. Serve with a dollop of butter for breakfast or enjoy for dessert in the evening. No mixer required!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: best pumpkin chocolate chip bread, chocolate chip pumpkin bread recipe, moist pumpkin bread

Servings: slices

Ingredients

For the Pan

1/4 cup granulated sugar
1/2 teaspoon cinnamon
butter

For the Batter

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin puree
1/2 cup sour cream
1/2 cup mini chocolate chips (plus more for sprinkling)

Instructions

Preheat oven to 350 degrees F.
Whisk together the 1/4 cup sugar and 1/2 teaspoon cinnamon.
Thoroughly grease a 9×5 nonstick loaf pan with butter, making sure to get all over and in the corners, too. Add the cinnamon-sugar mixture and swirl the pan around until it’s coated. Discard excess.
In a large bowl, whisk together both sugars, oil, eggs, and vanilla until combined.
Sift together the flour, pumpkin pie spice, baking soda, and salt over the bowl; stir the mixture together until just incorporated and smooth.
Stir in the pumpkin puree and sour cream. Don’t over-mix.
Gently fold in the chocolate chips.
Pour the batter into prepared loaf pan and spread evenly.
Sprinkle some mini chocolate chips over the top.
Place in oven and bake until a toothpick inserted in the center comes out clean, about 60 minutes (start checking after 55 minutes. If the loaf is browning too quickly, you can loosely tent with foil halfway through.)
Cool in pan for 15 minutes, then remove and transfer to a wire rack to cook completely.
Slice and enjoy!

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