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One Bowl Chocolate Chip Pumpkin Bread: Easy, Moist & Perfect

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This incredibly moist one-bowl chocolate chip pumpkin bread is made with simple pantry ingredients and comes together in minutes. It’s perfect for fall mornings, last-minute hostess gifts, or any time you want your house to smell like comfort.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil or canola oil)
  • 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 (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon cinnamon
  • 1 cup (170g) semi-sweet chocolate chips (plus 2 tbsp for topping)

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, leaving some overhang on the long sides.
  2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  3. Add the granulated sugar and packed brown sugar. Whisk vigorously for about 30 seconds until smooth and slightly lighter in color.
  4. Add the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon directly into the same bowl. Stir with a spatula or wooden spoon until just combined. Do not overmix.
  5. Reserve about 2 tablespoons of chocolate chips for topping. Gently fold the remaining chocolate chips into the batter with a spatula.
  6. Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top.
  7. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Let the bread cool in the pan for 15 minutes. Then use the parchment sling to lift it out and transfer to a cooling rack. Cool completely before slicing.

Notes

For best results, use room temperature eggs and measure flour by spooning and leveling. Do not overmix the batter. Start checking for doneness at 50 minutes. Let the bread cool completely before slicing to prevent crumbling. The bread gets more moist and flavorful on the second day.

Nutrition

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

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