Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread is better than Starbucks, moist, full of pumpkin spice flavor and stuffed full of mini chocolate chips for the perfect fall treat!
Ingredients
- 15 oz can pure pumpkin puree (NOT the canned pumpkin pie mixture)
- 1-1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup sour cream
- 2 eggs, slightly beaten
- 2 Tbsp molasses
- 2 tsps vanilla extract
- 1 Tbsp pumpkin pie spice
- 1 Tbsp cinnamon
- 1 tsp ground nutmeg
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 12oz bag mini chocolate chips (semi-sweet)
Instructions
- Preheat oven to 350 degrees. Spray 2 9×5 loaf pans with non stick cooking spray. (I like the bakers joy with flour for this.)
- In a mixing bowl, mix the pumpkin, brown sugar, granulated sugar, oil, sour cream, eggs, molasses, vanilla extract, pumpkin pie spice, cinnamon and ground nutmeg together until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet mixture and mix gently (on low if you use a mixer) until just combined.
- Stir in the chocolate chips.
- Divide the mixture between both of the pans, (I like to sprinkle a few of the chocolate chips over the top so it looks pretty.)
- Bake for 50 minutes.
- Cool in the pan for 10-15 minutes, then run a knife around the edges and flip it out of the pans.
- Allow to cool completely on wire racks before slicing.