Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread
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Pumpkin Chocolate Chip Bread

Recipe by renee Ellis
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 1 stick (1/2 cup) butter, softened

  • 1 cup brown sugar (packed)

  • 2 large eggs, room temperature

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • 1 tsp vanilla bean paste

  • 1/4 cup sour cream or plain greek yogurt

  • 11/2 cups all-purpose flour

  • 1 tsp baking soda

  • 2 tsp cinnamon

  • 2 tsp pumpkin pie spice

  • 1/2 tsp salt

  • 1 cup semi-sweet chocolate chips

Directions

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
  • Add eggs one at a time, beating well after each addition. Stir in the vanilla bean paste, sour cream, and pumpkin puree, mixing until smooth.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over mix.
  • Fold in the chocolate chips gently, making sure they're evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra chocolate chips on top for that perfect finish (optional but recommended).
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

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