Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking soda
  • ½ tsp (2g) baking powder
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ½ tsp (3g) salt
  • 1 cup (245g) pure pumpkin puree
  • ¼ cup (60g) sour cream
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (170g) mini semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until uniform.
  3. Create a well in the center of the dry ingredients. Pour in the pumpkin puree, sour cream, melted butter, eggs, and vanilla.
  4. Stir gently with a spatula until just combined; do not overmix.
  5. Gently fold in the mini chocolate chips.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.