Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60g) sour cream
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (170g) semi-sweet mini chocolate chips
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. Toss the chocolate chips with 1 tablespoon of flour in a small bowl Note: this prevents the chips from sinking to the bottom.
  3. Whisk the melted butter and sugar together until combined.
  4. Stir in the pumpkin puree, eggs, sour cream, and vanilla extract until the mixture is smooth.
  5. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves into the wet ingredients.
  6. Fold gently with a spatula just until no streaks of flour remain Note: overmixing makes the bread tough.
  7. Gently fold in the floured chocolate chips.
  8. Pour the batter into the pan and smooth the top with a spoon.
  9. Bake for 55–65 minutes until a toothpick comes out clean or a few moist crumbs.