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Moist Pumpkin Chocolate Chip Bread (Bakery-Style)

moist pumpkin chocolate chip bread - featured image
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This impossibly moist, bakery-style pumpkin bread is studded with melty chocolate chips and warm fall spices. It’s the perfect quick bread for autumn baking, made with a secret ingredient—sour cream—for a tender crumb every time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or canola/neutral oil)
  • 2 large eggs, at room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60g) sour cream (full-fat preferred)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Position a rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease exposed ends with cooking spray or butter.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves for about 20 seconds until uniform. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth and well combined. Add eggs one at a time, whisking vigorously after each until glossy and slightly thickened. Whisk in pumpkin puree, sour cream, and vanilla until fully incorporated.
  4. Pour dry ingredients into wet mixture. Using a rubber spatula, fold gently until just combined (a few streaks of flour are okay). Do not overmix.
  5. Add chocolate chips and fold gently with a spatula until evenly distributed.
  6. Pour batter into prepared loaf pan, spreading evenly. Tap pan gently on counter 2-3 times to release air bubbles. Batter should come about ¾ up the sides.
  7. Bake on center rack for 50-60 minutes. At 30 minutes, check bread; if top is browning too quickly, loosely tent with aluminum foil. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs, and top is golden brown and springs back when pressed.
  8. Cool in pan on a wire rack for 15 minutes. Using parchment overhang, lift bread out and transfer to wire rack to cool completely (at least 1 hour) before slicing.

Notes

For best results, use room temperature ingredients. If pumpkin puree seems watery, blot with a paper towel before adding. To prevent chocolate chips from sinking, toss them in 1 tablespoon of flour before folding into batter. Let bread cool completely before slicing to avoid crumbling.

Nutrition

Keywords: pumpkin bread, chocolate chip, moist, bakery-style, fall baking, quick bread, pumpkin chocolate chip bread

Find it online: https://daintydine.com/moist-pumpkin-chocolate-chip-bread-bakery-style/