Kelly's pumpkin chocolate chip bread

Kellina

2 cups all-purpose flour

3 tsp baking powder

½ tsp baking soda

½ tsp salt

1¼ tsp pumpkin spice

¼ cup semi sweet chocolate chips

½ cup (120ml) sunflower oil (or any neutral-flavored oil)

⅓ cup (100g) brown sugar

½ cup (60g) sour cream or plain yogurt

1 teaspoon vanilla

1⅓ cup pumpkin puree

Preheat the oven to 350°F (180°C).

Grease an 8×4-inch or 9×5-inch loaf pan with nonstick spray or butter. Set aside.

Combine the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg in a medium bowl.

In a large bowl, whisk oil, brown sugar, pumpkin puree, sour cream, and vanilla until well combined.

Add dry ingredients to the wet mixture and gently mix until just combined. Be careful not to overmix, which can lead to a dense bread. It's best to stop as soon as the ingredients are incorporated.

Pour batter into the prepared pan and spread evenly. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remember, the baking time may vary, so it's crucial to keep an eye on the bread after 40 minutes to avoid under or overcooking.

If the top of the loaf cake is browning too quickly, remove it from the oven after 30 to 35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.

Once baked, remove the loaf cake from the oven and transfer the pan onto a wire rack.

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