Chocolate Pumpkin Bread

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Fall is one of my favorite times of year to bake. Normally, baking is not my favorite since you have to spend so much time gathering and measuring ingredients. Often, I find I can get decent results from box mixes, so I stick with those. This Chocolate Pumpkin Bread is a simplified version of a few different inspirations. Delish’s recipe didn’t have chocolate and wanted to use a hand mixer, while Sally’s recipe started to get a little complicated. I think this combines the best of both worlds!

Pro tips:

  • I use self-rising flour to simplify ingredients, but you can use all-purpose flour + baking powder + salt
  • To keep the chocolate chips from sinking, toss in a small amount of flour before folding into the pumpkin mixture
  • Stir well. Since I don’t use a hand mixer, it’s important to pre-scramble your eggs and really stir the ingredients.
  • If the top of your loaf is browning to quickly, just loosely cover it with foil.
  • I used a 6 cup (8.5×4.5×2.5) loaf pan, but if you have a 4 cup (8x4x2.5), you should still be ok, it might just have a fluffier muffin top.

Chocolate Pumpkin Bread

By: Katherine Tinsley
Ingredients
  • 2 cups self-rising flour
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tbsp pumpkin pie spice (heaping)
  • 1/2 cup melted butter (1 stick)
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin
  • 2 eggs, beaten at room temperature
  • 1/4 cup light sour cream
  • 2/3 cup semi-sweet chocolate chips
Directions
Step 1
Preheat oven to 350°F.
Step 2
Combine sugars. Mix in with flour and pumpkin pie spice.
Step 3
Add melted butter and vanilla. Mix.
Step 4
Add pumpkin and fold into batter.
Step 5
Mix half way and add beaten eggs. Mix until almost all the flour is gone.
Step 6
Add sour cream and mix completely.
Step 7
Fold in chocolate chips that have been coated with a small amount of flour.
Step 8
Prepare loaf pan with parchment paper and baking spray. Pour mixture into pan.
Step 9
Bake at 350°F for 50-60 minutes, until a toothpick comes out clean!
Step 10
Let rest on a wire rack until pan is cool. Remove loaf with parchment paper. Slice and enjoy!

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