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Easy One-Bowl Chocolate Chip Pumpkin Bread

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This easy one-bowl chocolate chip pumpkin bread is moist, tender, and packed with chocolate chips. Made with simple pantry ingredients, it comes together in under 10 minutes and fills your house with the cozy aroma of fall.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 15 oz (425g) canned pumpkin puree (not pumpkin pie filling)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for tossing with chocolate chips)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy, about 30 seconds.
  3. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly into the bowl. Stir gently with a rubber spatula or wooden spoon until just combined. Do not overmix; a few lumps are fine.
  4. In a small bowl, toss chocolate chips with 1 tablespoon flour until coated.
  5. Fold the floured chocolate chips into the batter with a spatula, using about 5-6 folds until evenly distributed.
  6. Scrape batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 55-65 minutes. At 45 minutes, check the top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing, about 1 hour.

Notes

For best results, use room temperature eggs and pumpkin puree. Do not overmix the batter. Tossing chocolate chips in flour prevents them from sinking. Cool completely before slicing for best texture. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

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