Moist Pumpkin Chocolate Chip Bread. Spray 9x5 loaf pan with non-stick spray and optional line with parchment paper. Combine sugar and shortening in the bowl of a stand mixer.
Add eggs one at a time mixing until incorporated. In a large bowl mix together the entire box of spice cake mix and the pumpkin puree until well incorporated. Adding too much flour to the recipe is the most common mistake.
Spray 9x5 loaf pan with non-stick spray and optional line with parchment paper.
Butter and egg both sugars vanilla and sour cream until smooth. Spray 9x5 loaf pan with non-stick spray and optional line with parchment paper. This chocolate pumpkin bread is so soft and moist with JUST the right amount of sweetness that youll find yourself absentmindedly nibbling on it until its all gone and you havent shared anything. Top with more chocolate chips and bake at 350 degrees.