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Moist Pumpkin Chocolate Chip Bread with Sour Cream

moist pumpkin chocolate chip bread - featured image
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A quick and easy pumpkin bread recipe featuring moist texture from sour cream and melty chocolate chips, perfect for autumn and holiday gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup packed (110g) brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1 1/2 cups (about 340g) pumpkin puree
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170g) mini semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5 inch loaf pan with butter or non-stick spray.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined.
  3. In a separate bowl, whisk together the pumpkin puree, sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Do not overmix; a few lumps are okay.
  5. Fold in the mini semisweet chocolate chips, reserving a handful to sprinkle on top if desired.
  6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips on top.
  7. Bake for 60-70 minutes, starting to check at 60 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
  8. If the top browns too quickly, tent with foil halfway through baking.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid dense bread. Use room temperature eggs and sour cream for better texture. Toss chocolate chips in a little flour before folding in to prevent sinking. Let bread cool at least 30 minutes before slicing to reduce crumbling. If top browns too fast, tent with foil.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, moist pumpkin bread, sour cream pumpkin bread, easy pumpkin bread, autumn baking, holiday bread

Find it online: https://novanosh.com/moist-pumpkin-chocolate-chip-bread-recipe-easy-homemade-with-sour-cream/