Ingredients
Method
- Preheat the oven to 350°F. Grease a deep rectangular baking pan (approximately 10 inches x 5 inches) with a little butter or line it with parchment paper.
- In a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix with a spoon and set aside.
- In a large bowl, add the pumpkin purée with the two types of sugar and the eggs. Beat with a balloon whisk for 1 minute. Add the oil along with the sour cream or Greek yogurt and beat for a few more seconds until all the ingredients are perfectly combined.
- Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth, lump-free mixture. Finally, add the chocolate chips and mix just until incorporated.
- Carefully pour the mixture into the pan and bake at 350°F for about 50 minutes until the bread is lightly browned and a wooden toothpick inserted into the center comes out clean.
- Once ready, remove the bread from the oven and let it rest for 20 minutes in the pan. Then remove it from the pan and place it on a wire rack to cool completely. Done!