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Pumpkin Chocolate Chip Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices

Ingredients

For the Bread

  • 1 ¾ cups all-purpose flour divided
  • 1 cup pumpkin puree not pie filling
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • ¼ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups semisweet chocolate chips plus more for topping

Instructions

Make the Batter

  • Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  • In a large bowl, whisk the pumpkin, sugar, oil, sour cream, eggs, and vanilla until smooth.
  • Add the flour (reserving 1 tablespoon), pumpkin pie spice, baking soda, baking powder, and salt. Stir just until no dry streaks remain.

Fold and Bake

  • Toss the chocolate chips with the reserved tablespoon of flour, then fold them into the batter, saving a small handful for the top.
  • Pour the batter into the loaf pan and scatter the reserved chips over the top.
  • Bake for 55 to 60 minutes, until a toothpick comes out with a few moist crumbs. Tent with foil if the top browns too fast.
  • Cool in the pan for 15 minutes, then finish cooling on a wire rack before slicing.

Notes

  • Toss the chips in flour so they stay suspended instead of sinking to the bottom.
  • Don't overmix the batter or the loaf turns dense.
  • Cool before slicing for clean slices, and store wrapped up to 3 days or freeze up to 3 months.