This yummy treat can be found on Averie Cooks. For the original recipe click here.
1/4 cup Shamrock Farms Sour Cream
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup canola or vegetable oil
1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don't have pumpkin pie spice)
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup mini semi-sweet chocolate chips
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
Add the chocolate chips and stir to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet. Tip – Tent the pan with a sheet of foil loosely draped over the top at the 40 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Bake until done; watch your bread, not the clock.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months