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Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread with a moist orange crumb and pockets of melty chocolate chips. It’s mixed by folding dry into wet for a tender loaf, then baked until golden and toothpick-clean.
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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: 320
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, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.33 cup sour cream
Chocolate chips
  • 1.5 cup semi-sweet chocolate chips, divided

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and mix dry
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so it’s ready for batter. This helps the bread start baking immediately for an even crust.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly blended. Stop whisking when the mixture looks uniform in color with no spice clumps.
Mix wet and combine
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth. The batter should look glossy and fully incorporated.
  2. Fold dry ingredients into wet until just combined, then fold in 1 cup chocolate chips. Stop mixing as soon as no dry streaks remain to keep the loaf tender.
Bake and cool
  1. Pour the batter into the loaf pan and scatter the remaining 1/2 cup chocolate chips over the top. This creates visible chocolate pockets on the golden surface.
  2. Bake for 60–65 minutes, until a toothpick comes out clean, and tent with foil after 35 minutes. Use the visual cue of a set top and clean toothpick for doneness.
  3. Cool in the pan for 15 minutes before slicing so the crumb firms up. Then transfer to a rack or plate to finish cooling.

Notes

Pro tip: tenting with foil after 35 minutes prevents the top from over-browning while the center finishes baking. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices in an airtight container for up to 2 months. For a dairy swap, use plain Greek yogurt in place of sour cream for similar tang and moisture.