Pumpkin Chocolate Chip Bread

Ingredients

• 425 g pumpkin puree
• 0.5 cup brown sugar
• 0.5 cup granulated sugar
• 6 tbsp unsalted butter (melted)
• 3 tbsp neutral oil
• 1 large egg (room temperature)
• 1 tbsp vanilla extract or vanilla bean paste (Use vanilla extract or vanilla bean paste.)
• 0.5 cup sour cream or Greek yogurt (Use sour cream or Greek yogurt.)
• 210 g all-purpose flour
• 1 tsp cinnamon
• 0.75 tsp pumpkin spice
• salt (Pinch)
• 1 tsp baking soda
• 1 cup semisweet chocolate chips

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment paper.

2. 2

   In a bowl, crack in the egg and add the brown sugar and granulated sugar. Mix until a smooth paste forms.

3. 3

   Add the melted butter and neutral oil, then mix to combine.

4. 4

   Add the vanilla extract or vanilla bean paste and mix well.

5. 5

   Add the pumpkin puree and sour cream or Greek yogurt. Mix for 1–2 minutes, until well combined.

6. 6

   In a separate bowl, combine the all-purpose flour, salt, baking soda, cinnamon, and pumpkin spice. Mix well until combined.

7. 7

   Slowly add the dry ingredients to the wet batter, mixing as you go.

8. 8

   Add the semisweet chocolate chips and mix only until the batter is just combined. Do not overmix.

9. 9

   Pour the batter into the prepared loaf pan.

10. 10

    Bake for 70–80 minutes, or until a toothpick inserted into the loaf comes out clean.

11. 11

    Let the bread cool completely before cutting and serving.

Notes

The source gives a baking range of 70–80 minutes and uses a toothpick test for doneness. It does not specify a cooling duration beyond cooling completely before cutting.

Nutrition per serving

• dessert
• sweet bread
• baked
• pumpkin
• chocolate chip
• fall
• vegetarian