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2 loaves of chocolate chip pumpkin bread

Bakery-Style Pumpkin Chocolate Chocolate Chip Bread

This moist pumpkin chocolate chip bread is soft, warmly spiced, and filled with plenty of chocolate chips. Made with pumpkin and sour cream for an extra-tender crumb, this easy fall quick bread recipe makes two beautiful loaves-one to enjoy now and one to share or freeze.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ground ginger
Wet Ingredients
  • 2 cups sugar
  • 4 large eggs
  • 1 cup oil
  • 1 15oz can of pumpkin puree
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
Add-Ins
  • 11/2 cups chocolate chips
Optional for a beautiful bakery style top
  • extra mini chocolate chips for sprinkling
  • coarse sugar for sparkle

Method
 

  1. Prepare pans
    Use two light- colored metal pans (9x5)
    Grease well or line the bottom with parchment paper.
  2. Preheat oven to 375℉
    The higher initial temperature helps create the bakery-style dome.
  3. Mix dry ingredients
    In a Large bowl whisk together:
    flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger
  4. Mix wet ingredients
    In another bowl whisk together:
    sugar, eggs, oil, pumpkin puree, milk, sour cream, vanilla
    Mix until smooth.
  5. Combine batter
    Add wet ingredients to dry ingredients.
    Stir just until combined. Do not overmix. A few small lumps are fine.
    Fold in chocolate chips.
  6. Rest the batter (bakery trick)
    Let the batter rest for 10-15 minutes
    This allows the flour to hydrate and helps the bread rise taller and lighter.
  7. Fill Pans
    Divide batter evenly between 2 loaf pans.
    Pans should be about 3/4 full.
  8. Create the classic bakery split
    Run a butter knife down the center of each loaf about 1/2 inch deep.
    Optional: sprinkle a few mini chocolate chips or course sugar along the line.
  9. Bake
    Bake 375℉ for 10 minutes.
    Without opening the oven, reduce temperature to 350℉.
    Continue baking 45-55 minutes, until toothpick inserted in the center comes out mostly clean.
    Total baking time: 55-65 minutes.
  10. Cool
    Let loaves cool in the pans 10-15 minutes, then remove to a rack.
    Allow bread to cool completely before slicing.
    For best flavor and moisture, pumpkin bread is even better the next day.

Notes

Recipe Notes
  • Do not overmix batter
  • Let the batter rest for 10-15 minutes, before baking
  • Run a knife down the center before baking for a classic-bakery stye split
  • Pumpkin bread tastes much better the next day
  • Freeze extra loaves for up to 3 months