Oh my! This sour cream pumpkin bread with chocolate chips is over the top delicious! What an unusual yet heavenly combination with the earthy pumpkin and tangy sour cream. And then the chocolate chips take this bread to the whole next level! It’s almost too sweet to be a bread, but not quite sweet enough to qualify as a cake I’d say. It’s perfect in the morning with a hot cup of coffee or with your afternoon tea—forget about it. Just make this cake, I mean bread, you’ll see! To jazz it up for a decadent dessert serve with fresh cream and an episode of Modern Family.
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- dash of nutmeg
- 1 cup canned pumpkin puree
- 1/4 cup chopped walnuts
- 3/4 cup sour cream
- 1 cup semi sweet chocolate chips
Preheat the oven to 350° F degrees. Grease one large loaf pan. Cream the butter and sugar together. Add the eggs one at a time. Add the vanilla and mix to combine. Add dry ingredients including the cinnamon and nutmeg. Then the pumpkin puree, nuts, sour cream, and chocolate chips. Mix well.
Bake at 350° F for 65-75 minutes or until a toothpick comes out clean.
This recipe is inspired by Charishma Ramchandani’s Sour Cream Banana Bread which I make at least once a month if not more. It’s so good!