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Slices of pumpkin chocolate chip bread beside half a loaf on a cooling rack.
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Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread is the perfect fall treat. It's moist and tender, filled with warm spices, and dotted with chocolate chips. Make sure to add this recipe to your fall baking list
Course Breakfast, Dessert
Cuisine American
Keyword Pumpkin Bread, Pumpkin Chocolate Chip Bread, Pumpkin Loaf
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 286kcal
Author Fiona Dowling

Equipment

  • 9x5 inch loaf plan - an 8-inch loaf pan is too small for this recipe

Ingredients

  • 1 ⅔ cups all-purpose flour
  • 1 ½ teaspoons cinnamon*
  • ¼ teaspoon nutmeg*
  • ¼ teaspoon ginger*
  • ⅛ teaspoon allspice*
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil or canola
  • ¾ cup brown sugar light or brown
  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree (AKA pure pumpkin) NOT an entire can
  • ¼ cup sour cream*
  • ¾ cup chocolate chips dark or semi-sweet (or your preference)
US Customary - Metric

Instructions

  • Preheat the oven to 350F degrees.
  • Grease and flour a 9-inch (23 cm) loaf pan, or line with parchment paper.
  • In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking soda and salt.
  • In a large bowl whisk together the oil, brown sugar, white sugar, vanilla, eggs, pumpkin and sour cream until no lumps remain. This can also be done with an electric mixer.
  • Fold the dry ingredients into the pumpkin mixture. Give it a few whisks until there are no lumps.
  • Fold in the chocolate chips.
  • Spoon the batter into the prepared loaf pan.
  • Bake in the preheated oven for 50-70 minutes. When it's done baking, an inserted toothpick comes out clean or with a few crumbs and if you press down gently on the bread it will feel firm or slightly springy. If you're unsure, it's better to bake the bread for a few extra minutes with this recipe.
  • Remove from the oven and let it cool fully in the pan on a wire rack. Once fully cooled, remove from the pan and slice.

Notes

  1. Make sure your loaf pan is 9x5 inches and not an 8x4 inch pan. There is too much batter for an 8x4 inch pan and it can overflow. A light-colored pan will reduce the risk of the sides over-browning. 
  2. Cinnamon, nutmeg, ginger and allspice can be substituted with 2 ½ teaspoons of pumpkin pie spice.
  3. Sour cream can be substituted with plain Greek yogurt.
  4. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Once the bread is fully cooled, it can be wrapped tightly in plastic wrap, followed by aluminum foil or a freezer bag and frozen for up to 2 months. Thaw in the fridge.
  5. Nutrition information is an estimate only and based on 1 slice, assuming the loaf is sliced into 12 equal pieces. 

Nutrition

Calories: 286kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 168mg | Potassium: 97mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3277IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg