This incredibly moist pumpkin chocolate chip bread is rich, buttery, and perfectly spiced with warm fall flavors. Made with real pumpkin purée, brown sugar, and sour cream for a soft, tender crumb that holds its shape beautifully. The ultimate cozy bake for fall mornings or holiday gatherings
Ingredients
- ½ cup salted butter melted and slightly cooled
- ¼ cup neutral oil (vegetable, canola, avocado, etc.)
- 1 cup light brown sugar packed
- ½ cup granulated white sugar
- 2 large eggs room temperature
- 2 tsp vanilla bean paste or extract
- 1 ½ cups pure pumpkin purée (not pie filling)
- ½ cup sour cream or full-fat Greek yogurt, room temperature
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 3 tsp pumpkin pie spice or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves
- 1 cup mix-ins chocolate chunks, chips, and/or toasted nuts
Instructions
- Prep oven & pan: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, whisk melted butter, oil, brown sugar, and white sugar until smooth. Add eggs and vanilla; whisk until creamy.
- Stir in pumpkin purée and sour cream until fully combined.
- In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gently fold dry into wet until just combined (don’t overmix).
- Fold in chocolate or nuts if using.
- Pour batter into prepared pan, smooth top, and bake 60–70 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.
- Rest in pan for 15 minutes, then transfer to a wire rack. Cool fully before slicing for best structure.
Video
Notes
- Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. If your purée seems watery, blot it lightly with paper towels before measuring for best texture.
- Spices: You can use pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves. Adjust to taste for more warmth.
- Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Wrap slices or the whole loaf in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature.
- Mix-ins: I like to use a combination of milk chocolate chips and chopped semi-sweet chocolate bar for the perfect balance of sweetness and rich chocolate flavor. You can also add nuts or even a cream cheese swirl if you want to switch things up.
Nutrition
Nutrition Facts
Pumpkin Chocolate Chip Bread
Amount per Serving
Calories
321
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
53
mg
18
%
Sodium
287
mg
12
%
Potassium
136
mg
4
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
28
g
31
%
Protein
4
g
8
%
Vitamin A
5103
IU
102
%
Vitamin C
1
mg
1
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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