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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.

In a large mixing bowl, combine the melted salted butter and vegetable oil. Whisk until well combined.

Add the brown sugar and granulated sugar to the butter and oil mixture. Whisk thoroughly until the sugars are fully incorporated.

Crack the eggs into the mixture, then add the vanilla extract. Whisk vigorously until the mixture is smooth and evenly combined.

Stir in the pure pumpkin puree and sour cream (or Greek yogurt). Mix well until these moist ingredients are fully incorporated into the batter.

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).

Mix the batter until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick and somewhat clumpy.

If using, gently fold in the chopped semi-sweet chocolate bar into the batter until evenly distributed.

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.

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.


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.

In a large mixing bowl, combine the melted salted butter and vegetable oil. Whisk until well combined.

Add the brown sugar and granulated sugar to the butter and oil mixture. Whisk thoroughly until the sugars are fully incorporated.

Crack the eggs into the mixture, then add the vanilla extract. Whisk vigorously until the mixture is smooth and evenly combined.

Stir in the pure pumpkin puree and sour cream (or Greek yogurt). Mix well until these moist ingredients are fully incorporated into the batter.

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).

Mix the batter until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick and somewhat clumpy.

If using, gently fold in the chopped semi-sweet chocolate bar into the batter until evenly distributed.

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.

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.
