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Pumpkin Chocolate Chip Bread

A warm, soft loaf that combines pumpkin and chocolate chips for a deliciously moist treat perfect for breakfasts, snacks, or desserts.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 15 oz can pure pumpkin puree (NOT the canned pumpkin pie mixture)
  • 1.5 cups packed brown sugar
  • 0.5 cups granulated sugar
  • 0.5 cups canola oil
  • 0.5 cups sour cream
  • 2 large eggs, slightly beaten
  • 2 Tbsp molasses
  • 2 tsps vanilla extract
  • 2 tsps pumpkin pie spice
  • 2 tsps cinnamon
  • 0.5 tsps ground nutmeg
Dry Ingredients
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsps salt
Mix-ins
  • 1 12 oz bag mini chocolate chips (semi-sweet)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Spray 2 9x5 loaf pans with non-stick cooking spray.
  2. In a mixing bowl, mix the pumpkin, brown sugar, granulated sugar, oil, sour cream, eggs, molasses, vanilla extract, pumpkin pie spice, cinnamon, and ground nutmeg together until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet mixture and mix gently until just combined.
  5. Stir in the chocolate chips.
Baking
  1. Divide the mixture between the pans and sprinkle a few chocolate chips over the top.
  2. Bake for 50 minutes or until a toothpick comes out clean.
  3. Cool in the pan for 10-15 minutes, then run a knife around the edges and flip it out of the pans.
  4. Allow to cool completely on wire racks before slicing.

Notes

Store cooled loaf wrapped tightly. It lasts 2–3 days at room temperature or up to 7 days in the fridge. For long term, freeze slices for up to 3 months.