Chocolate Chip Pumpkin Bread

Ingredients

• 1/2 cup (113g) unsalted butter, melted & slightly cooled
• 2/3 cup (133g) brown sugar, packed
• 1/3 cup (67g) granulated sugar
• 1 cup (240g) canned pumpkin puree (not pie filling!)
• 2 eggs, room temp
• 1 1/2 tsp vanilla extract
• 1/4 cup (60g) sour cream, room temp
• 1 3/4 cups (210g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 3/4 cup semisweet chocolate chips + a lot more for topping!

Instructions

1. Preheat oven to 350°F and line a 9x5 loaf pan with parchment.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
3. Mix in the pumpkin puree.
4. Whisk in the eggs, vanilla, and sour cream until well combined.
5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
6. Fold the dry ingredients into the wet ingredients until just combined. Don't over mix.
7. Gently fold in the chocolate chips.
8. Pour the batter into the prepared pan.
9. Top with chocolate chips.
10. Bake for 50-60 minutes or until a toothpick comes out clean/mostly clean (no wet batter).
11. Cool before slicing.