Ingredients
Equipment
Method
Prep
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients
- In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon until evenly combined. Keep whisking until no dry streaks remain.
Mix wet ingredients
- In a large bowl, whisk together eggs, pumpkin puree, granulated sugar, light brown sugar, packed, vegetable oil, sour cream, and vanilla extract until smooth. Stop when the mixture looks glossy and uniform.
Combine batter
- Fold the dry ingredients into the wet ingredients until just combined. The batter should be thick with no visible pockets of flour.
Add chocolate chips
- Gently fold in semi-sweet chocolate chips (1¼ cups). Stop as soon as the chips are evenly distributed.
Bake
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle mini chocolate chips (for topping) evenly over the batter.
- Bake for 60–70 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. If the loaf browns too quickly, tent loosely with foil during the last 15 minutes.
Cool and drizzle
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely. The loaf should feel set on top before slicing.
- For the optional drizzle, melt semi-sweet chocolate chips with coconut oil or vegetable oil until smooth and drizzle over the cooled loaf. Let the drizzle set before serving.
Serve
- Slice and serve. Aim for thick slices so the center stays fudgy.
Notes
For the most fudgy texture, avoid overmixing after adding the dry ingredients—stop when flour disappears. Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freezer: yes, wrap and freeze up to 2 months. Dietary swap: use gluten-free 1:1 flour in place of all-purpose flour for a gluten-free version (check package baking guidance).