Pumpkin Chocolate Chip Bread

A pumpkin quick bread with cinnamon, ginger, and nutmeg folded through a batter enriched with oil and sour cream for moisture. Chocolate chips are mixed into the batter and a few are scattered on top before baking for visible pockets of chocolate in each slice.

By Julienne

Cook time: 55 minutes

Servings: 8

Ingredients

• 5 g unsalted butter softened, for greasing the pan
• 240 g all-purpose flour sifted
• 5 g baking soda
• 3 g fine salt
• 4 g ground cinnamon
• 1 g ground ginger
• 1 g ground nutmeg
• 2 count large eggs room temperature
• 150 g granulated sugar
• 50 g light brown sugar packed
• 225 g pumpkin puree canned or homemade, unsweetened
• 80 ml neutral vegetable oil
• 60 g sour cream room temperature
• 5 ml vanilla extract
• 150 g semi-sweet chocolate chips
• 20 g semi-sweet chocolate chips

Instructions

1. Heat the oven to 175 C. Grease a 9 x 5 inch loaf pan with the softened butter, then line it with parchment paper, leaving overhang on the long sides for lifting out the loaf. The oven is fully preheated and the pan is lined and greased.
2. In the large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined. The dry mixture looks uniform with no visible streaks of leavener or spice.
3. In the medium bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, sour cream, and vanilla extract until smooth and glossy. The batter base is smooth, thick, and evenly orange-brown.
4. Add the wet mixture to the dry ingredients and fold with the spatula just until no dry flour remains. Fold in 150 g of the chocolate chips, keeping 20 g aside for the top. The batter is thick, evenly mixed, and still slightly lumpy from the quick-bread method.
5. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining 20 g chocolate chips over the surface. The batter fills the pan about two-thirds to three-quarters full and the chips are visible on top.
6. Bake for 50 to 55 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, not wet batter. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes. The loaf springs back lightly in the center and the internal crumb is set.
7. Cool the bread in the pan for 10 minutes, then lift it out with the parchment overhang and cool on a wire rack until just warm or completely cool before slicing. The loaf releases cleanly and slices without collapsing.