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Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread with a moist orange crumb and pockets of semi-sweet chocolate, baked in a 9x5 loaf pan for easy slicing. The loaf bakes until a toothpick tests clean, then cools briefly for neat, tender slices.
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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: 360
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
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 0.33 cup sour cream
Chocolate chips
  • 1.5 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the oven and pan
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
Mix dry ingredients
  1. In a bowl, whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix wet ingredients
  1. In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and sour cream until smooth.
Combine and add chocolate
  1. Fold dry ingredients into wet ingredients until just combined, then fold in 1 cup chocolate chips.
Bake the loaf
  1. Pour batter into the greased loaf pan and scatter the remaining chocolate chips over the top.
Finish baking and cool
  1. Bake for 60-65 minutes at 350F until a toothpick comes out clean.
Slice
  1. Cool the loaf 15 minutes before slicing for clean, tender pieces.

Notes

For the best texture, mix until the dry streaks disappear—overmixing can make the crumb tough. Store tightly wrapped in the fridge for up to 4 days; freeze sliced bread in an airtight container for up to 2 months. If you want a lighter option, use light sour cream (or full-fat if you prefer extra moistness) while keeping the bake time the same.