Mini Chocolate Chip Pumpkin Bread
This Mini Chocolate Chip Pumpkin Bread is soft, moist and packed with cozy pumpkin flavor and tons of mini chocolate chips. Mini chips throughout the batter and generously sprinkled over the top make sure there’s chocolate in practically every bite!
Servings: 10 slices
Ingredients
- ½ cup salted butter melted, room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 cup canned pumpkin purée
- ¼ cup full fat sour cream room temperature
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- 1 cup mini chocolate chips for the batter
- ½ cup mini chocolate chips for the topping
Instructions
- Preheat the oven to 350°F. Grease a 9x5 inch loaf pan and line it with parchment paper, leaving enough overhang on the sides to easily lift the bread out after baking.
- In a large bowl or stand mixer, mix together the melted butter, granulated sugar and brown sugar until smooth. Add the eggs one at a time, mixing after each addition. Add the pumpkin purée, sour cream and vanilla extract and mix until combined.
- Add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice and kosher salt. Gently mix until just combined, being careful not to over mix. Fold 1 cup of mini chocolate chips into the batter until evenly distributed.
- Spread the batter evenly into the prepared loaf pan and smooth out the top. Generously sprinkle the remaining ½ cup of mini chocolate chips over the top of the batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with foil for the last 15 minutes of baking. Allow the bread to cool in the pan for 10–15 minutes before using the parchment paper to lift it out and transfer it to a wire rack to finish cooling.