Pumpkin Chocolate Chip Bread
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.
