Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread
Ingredients
For the Wet Ingredients
- 1/2 cup salted butter, melted
- 1/4 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract, to taste
- 1 1/2 cups pure pumpkin puree, not pumpkin pie filling
- 1/2 cup sour cream, or Greek yogurt
For the Dry Ingredients and Spices
- 1 3/4 cups all-purpose flour, not sifted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon, plus more, to taste
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Optional Add-in
- 4 ounces semi-sweet chocolate bar, chopped
Instructions
- 1
Preheat your oven to 350°F. Line a standard loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
⏱️ 3 min•🌡️ 350
- 2
In a large mixing bowl, combine the melted salted butter and vegetable oil. Whisk until well combined.
⏱️ 1 min
- 3
Add the brown sugar and granulated sugar to the butter and oil mixture. Whisk thoroughly until the sugars are fully incorporated.
⏱️ 1 min
- 4
Crack the eggs into the mixture, then add the vanilla extract. Whisk vigorously until the mixture is smooth and evenly combined.
⏱️ 2 min
- 5
Stir in the pure pumpkin puree and sour cream (or Greek yogurt). Mix well until these moist ingredients are fully incorporated into the batter.
⏱️ 2 min
- 6
To the wet mixture, add the all-purpose flour, kosher salt, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger, and ground cloves. (Alternatively, you can use a pre-made pumpkin spice blend if preferred).
⏱️ 3 min
- 7
Mix the batter until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick and somewhat clumpy.
⏱️ 1 min
- 8
If using, gently fold in the chopped semi-sweet chocolate bar into the batter until evenly distributed.
⏱️ 2 min
- 9
Pour the prepared batter into the lined loaf pan. Bake in the preheated oven for approximately 50 minutes, or until a wooden skewer inserted into the center comes out clean. Avoid overbaking to ensure a moist bread.
⏱️ 50 min•🌡️ 350
- 10
Once baked, remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Chocolate Chip Bread
Ingredients
For the Wet Ingredients
- 1/2 cup salted butter, melted
- 1/4 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract, to taste
- 1 1/2 cups pure pumpkin puree, not pumpkin pie filling
- 1/2 cup sour cream, or Greek yogurt
For the Dry Ingredients and Spices
- 1 3/4 cups all-purpose flour, not sifted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon, plus more, to taste
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Optional Add-in
- 4 ounces semi-sweet chocolate bar, chopped
Instructions
- 1
Preheat your oven to 350°F. Line a standard loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
⏱️ 3 min•🌡️ 350 - 2
In a large mixing bowl, combine the melted salted butter and vegetable oil. Whisk until well combined.
⏱️ 1 min - 3
Add the brown sugar and granulated sugar to the butter and oil mixture. Whisk thoroughly until the sugars are fully incorporated.
⏱️ 1 min - 4
Crack the eggs into the mixture, then add the vanilla extract. Whisk vigorously until the mixture is smooth and evenly combined.
⏱️ 2 min - 5
Stir in the pure pumpkin puree and sour cream (or Greek yogurt). Mix well until these moist ingredients are fully incorporated into the batter.
⏱️ 2 min - 6
To the wet mixture, add the all-purpose flour, kosher salt, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger, and ground cloves. (Alternatively, you can use a pre-made pumpkin spice blend if preferred).
⏱️ 3 min - 7
Mix the batter until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick and somewhat clumpy.
⏱️ 1 min - 8
If using, gently fold in the chopped semi-sweet chocolate bar into the batter until evenly distributed.
⏱️ 2 min - 9
Pour the prepared batter into the lined loaf pan. Bake in the preheated oven for approximately 50 minutes, or until a wooden skewer inserted into the center comes out clean. Avoid overbaking to ensure a moist bread.
⏱️ 50 min•🌡️ 350 - 10
Once baked, remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.
⏱️ 15 min