Chocolate Chip Pumpkin Bread
1 Loaf
Ingredients
- Cooking spray
- 2 Cups all-purpose flour
- 1 Teaspoon ground cinnamon
- 1 Teaspoon baking soda
- ½ Teaspoon baking powder
- ½ Teaspoon Kosher salt
- ½ Teaspoon ground ginger
- ¼ Teaspoon ground nutmeg
- ½ Cup (1 stick) melted butter
- 1 ¼ Cup granulated sugar
- 1 Cup pumpkin puree
- ¼ Cup sour cream
- 2 Large eggs
- 1 Teaspoon pure vanilla extract
- 1 ¼ Cup mini chocolate chips
Shopping List
- Cooking spray
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Butter
- Pumpkin puree
- Sour cream
- Eggs
- Vanilla extract
- Mini chocolate chips
Pantry List
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Granulated sugar
Instructions
- Preheat the oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray.
- In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.
- In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.
- Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips, reserving 2 tablespoons for topping loaf, and transfer batter to the prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips.
- Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if top appears to be getting too dark.
- Let cool for 15 minutes before removing from the pan and slicing.