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Easy One Bowl Chocolate Chip Pumpkin Bread Recipe

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This easy one-bowl chocolate chip pumpkin bread is tender, moist, and perfectly spiced. Made with simple pantry ingredients and no mixer required, it’s the perfect quick bread for fall mornings or any time you crave comfort food.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper or grease it thoroughly.
  2. Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts. Set aside to cool slightly.
  3. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and slightly thickened, about 30 seconds.
  4. Add the eggs one at a time, whisking well after each addition until the batter is glossy and smooth.
  5. Add the pumpkin puree and vanilla extract. Whisk until fully combined. The batter will thicken and turn a deep orange. Scrape the sides of the bowl with a spatula.
  6. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon directly over the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. A few streaks of flour are okay—do not overmix.
  7. Fold in the chocolate chips with a few gentle strokes. Reserve about ¼ cup of chips to sprinkle on top later.
  8. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top, pressing them gently into the surface.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  10. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper handles and transfer to a cooling rack. Cool completely before slicing, about 1 hour.

Notes

For best results, use room temperature eggs to prevent the melted butter from seizing. Do not overmix the batter once flour is added. Let the bread cool completely before slicing to avoid crumbling. Day-old bread is even better toasted. Store wrapped tightly at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, one bowl pumpkin bread, easy pumpkin bread, fall baking, quick bread

Find it online: https://gleefulfork.com/easy-one-bowl-chocolate-chip-pumpkin-bread-recipe-2/