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Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread with a tender, bakery-style crumb and melty semisweet chips. This quick bread is packed with pumpkin purée and warm pumpkin pie spice, then baked until a toothpick comes out clean.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 2 tbsp all-purpose flour for coating the chocolate chips
Wet ingredients
  • 15 oz pumpkin purée
  • 2 large eggs
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 2 tsp pure vanilla extract
Mix-ins and topping
  • 1.5 cup semisweet chocolate chips
  • 0.25 cup semisweet chocolate chips optional topping
  • 1 tbsp coarse sanding sugar optional topping

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prepare the pan
  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Mix the dry ingredients
  1. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
Mix the wet ingredients
  1. In another bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, vegetable oil, sour cream, and vanilla until smooth and creamy.
Make the batter
  1. Fold the wet ingredients into the dry ingredients until just combined.
  2. Toss the chocolate chips with 2 tablespoons of flour, then gently fold them into the batter.
  3. Pour the batter into the prepared loaf pan and smooth the top.
Add the topping
  1. Sprinkle the remaining chocolate chips and coarse sanding sugar evenly over the top.
Bake
  1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  2. If the loaf browns too quickly, loosely tent with foil during the final 15 minutes.
Cool and serve
  1. Cool the bread in the pan for 15 minutes before transferring it to a wire rack.
  2. Slice once completely cooled and serve plain or lightly warmed with butter.

Notes

For the most even bake, start checking at 50 minutes and tent with foil only if the top is dark. Store tightly wrapped at room temperature up to 3 days or in the refrigerator up to 5 days; freeze sliced bread up to 2 months. For a lighter option, use light sour cream and reduce sugar by 2 tablespoons without changing bake time.