Recipe: Chocolate Chip Pumpkin Bread

Since it was raining yesterday, I had to entertain myself, indoors, all alone. So what better way to spend the time than to do some baking? And because it's October, I figured I had to make something pumpkin.

I found this chocolate chip pumpkin bread recipe on the Delish website. It does not disappoint!

INGREDIENTS

• Cooking spray
• 2 c. 

  all-purpose flour
  

• 1 tsp. 

  ground cinnamon
  

• 1 tsp. 

  baking soda
  

• 1/2 tsp. 

  baking powder
  

• 1/2 tsp. 

  Kosher salt 
  

• 1/2 tsp. 

  ground ginger
  

• 1/4 tsp. 

  ground nutmeg
  

• 1/2 c. 

  (1 stick) melted butter
  

• 1 1/4 c. 

  granulated sugar
  

• 1 c. 

  pumpkin puree
  

• 1/4 c. 

  sour cream
  

• 2 

  large eggs
  

• 1 tsp. 

  pure vanilla extract
  

• 1 1/4 c. 

  mini chocolate chips

DIRECTIONS

1. Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray.
2. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg. 
3. In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.
4. Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips, reserving 2 tablespoons for topping loaf, and transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips.
5. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if top appears to be getting too dark. 
6. Let cool 15 minutes before removing from pan and slicing.

This bread is so good! It was convenient that I already had mini chocolate chips, but I'm sure regular chocolate chips would work, too. I'm also not sure if the parchment paper was necessary; it may just be nice to have to get the loaf out of the pan more easily. I baked mine for an hour and 10 minutes, FWIW. I cannot recommend this recipe enough!