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–+ servings
Iram Mansoor

Pumpkin Chocolate Chip Bread

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Moist, cozy, and packed with warm spices and melty chocolate chips, this Pumpkin Chocolate Chip Bread is the ultimate fall comfort bake. Made with real pumpkin purée and sour cream (or Greek yogurt) for added richness, it’s perfect for breakfast, dessert, or gifting.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 10 Slices
Ingredients Method Notes

Ingredients
 
 

Wet Ingredients:
  • 1 can pumpkin purée
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 3 tbsp neutral oil (vegetable, canola, or sunflower)
  • 1 large egg room temperature
  • 1 tbsp vanilla extract or vanilla bean paste
  • ½ cup sour cream or Greek yogurt
Dry Ingredients:
  • 1⅔ cups all-purpose flour
  • 1 tsp ground cinnamon
  • ¾ tsp pumpkin spice
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup semi-sweet chocolate chips

Method
 

Prep the Oven & Pan
  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x5 inch loaf pan with parchment paper, leaving overhang for easy removal.
Mix the Wet Ingredients
  1. In a large bowl:
    - Whisk together the egg, brown sugar, and granulated sugar until smooth and glossy.
    - Add in the melted butter and oil. Mix until fully incorporated.
    - Stir in the vanilla extract, pumpkin purée, and sour cream. Whisk for 1–2 minutes until the mixture is well combined and smooth.
Combine the Dry Ingredients
  1. In a separate bowl, whisk together:
    - Flour
    - Cinnamon
    - Pumpkin spice
    - Baking soda
    - Salt
Mix the Batter
  1. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon.
  2. Add the chocolate chips and mix gently until just combined.
  3. Do not overmix to avoid a dense loaf.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Check around the 70-minute mark; every oven is different.
Cool & Serve
  1. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  2. Slice, serve, and enjoy with a cup of coffee or a fall latte!
Storage
  1. Room Temperature: Store in an airtight container for 3–4 days.
  2. Fridge: Keeps well refrigerated for up to 1 week.
  3. Freezer: Freeze slices individually wrapped for up to 3 months.

Notes

  • Want extra texture? Add ½ cup chopped walnuts or pecans.
  • Use mini chocolate chips for more even chocolate distribution.
  • Replace sour cream with plain Greek yogurt for a slightly tangier flavor.

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