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Easy One-Bowl Chocolate Chip Pumpkin Bread

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This easy one-bowl chocolate chip pumpkin bread is incredibly moist, perfectly spiced, and studded with melty chocolate chips. It’s a simple, forgiving recipe that comes together in one bowl and is perfect for fall mornings, snacks, or dessert.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (any kind)
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: ½ cup chopped pecans or walnuts, ½ cup white chocolate chips, ¼ cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray exposed ends with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed. Break up any clumps of brown sugar.
  3. Make a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Stir with a spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are fine.
  4. Reserve about 2 tablespoons of chocolate chips for the top. Gently fold the remaining chocolate chips into the batter using broad, sweeping motions.
  5. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle the reserved chocolate chips on top.
  6. Bake for 50-60 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 30 minutes.
  7. Cool the bread in the pan on a cooling rack for exactly 10 minutes.
  8. Use the parchment paper overhang to lift the bread out of the pan. Transfer to a cooling rack and cool completely before slicing (at least 30 minutes).

Notes

Do not overmix the batter to avoid a dense loaf. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Check for doneness at 45 minutes. Let cool completely before slicing for clean slices. Day-old bread tastes even better and can be toasted.

Nutrition

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

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