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Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread with a moist orange crumb and dark chocolate chip pockets, baked until the top turns golden and a toothpick comes out clean. Includes foil-tenting after 35 minutes to prevent over-browning while the loaf finishes baking.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.333 cup sour cream
Chocolate
  • 1.5 cup semi-sweet chocolate chips, divided

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan.
  2. Place the loaf pan on a sheet pan.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth.
Combine and add chips
  1. Fold the dry mixture into the wet mixture until just combined, being careful not to overmix.
  2. Fold in 1 cup of the semi-sweet chocolate chips.
Bake
  1. Pour the batter into the greased pan, then scatter the remaining 1/2 cup chocolate chips over the top.
  2. Bake for 60-65 minutes total, until a toothpick comes out clean.
  3. Tent the loaf with foil after 35 minutes to prevent the crust from getting too dark.
Cool and slice
  1. Cool the bread in the pan for 15 minutes before slicing.

Notes

For a clean toothpick test, check at 60 minutes and bake 5 more minutes only if needed—dry center means perfect slices. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a lower-sugar option, replace granulated sugar with an equal amount of sugar-free granulated sweetener designed for baking, and keep the brown sugar as-is for moisture.