Print

Easy One-Bowl Pumpkin Chocolate Chip Bread

pumpkin chocolate chip bread - featured image
Print Recipe

This incredibly moist and flavorful pumpkin chocolate chip bread comes together in one bowl with simple pantry ingredients. Perfect for fall gatherings, it features warm spices and melty chocolate chips in every slice.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (about 1 ¾ cups)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or other neutral oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups (260g) semi-sweet 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. Alternatively, grease the pan thoroughly.
  2. In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
  3. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly on top of the wet mixture. Stir gently with a spatula or whisk until just combined—do not overmix. A few streaks of flour are fine.
  4. Reserve ¼ cup of chocolate chips for topping. Fold the remaining chips into the batter with gentle, sweeping motions until evenly distributed.
  5. Pour batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle reserved chocolate chips on top.
  6. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  7. Cool in the pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use room temperature ingredients. Toss chocolate chips in 1 tablespoon of flour to prevent sinking. The bread tastes even better the next day—wrap tightly and store at room temperature. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of oil.

Nutrition

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

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