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Easy One-Bowl Pumpkin Chocolate Chip Bread

pumpkin chocolate chip bread - featured image
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This moist, spiced pumpkin bread is studded with melty chocolate chips and comes together in one bowl with no mixer needed. It’s the perfect fall treat that feels like a hug in loaf form.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly spray the parchment with cooking spray.
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined, about 30 seconds.
  3. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Use a fork to gently stir the dry ingredients together on top of the batter before mixing them in.
  4. Fold the dry ingredients into the wet using a rubber spatula, stirring just until no streaks of flour remain. A few lumps are fine—do not overmix.
  5. Fold in 3/4 cup of the chocolate chips gently. Reserve the remaining 1/4 cup for the top.
  6. Pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle the reserved chocolate chips on top.
  7. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, loosely tent with aluminum foil.
  8. Cool in the pan for 15 minutes on a cooling rack. Then use the parchment paper to lift the bread out and transfer to the rack to cool completely.

Notes

Do not overmix the batter to avoid a tough bread. Use room temperature eggs for best results. If your pumpkin puree seems watery, blot it with a paper towel before measuring. Let the bread cool completely before slicing for clean pieces. For a dairy-free version, use dairy-free chocolate chips. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend.

Nutrition

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

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