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Pumpkin Chocolate Chip Bread: Easy One-Bowl Recipe

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This one-bowl pumpkin chocolate chip bread is incredibly moist, tender, and packed with warm fall spices and melty chocolate chips. It’s a simple, kid-friendly recipe that even self-proclaimed pumpkin haters will love.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin purée (100% pumpkin, not pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/3 cup (80ml) vegetable oil (or other neutral oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  3. Sprinkle flour, baking soda, pumpkin pie spice, cinnamon, and salt over the wet mixture. Do not stir yet.
  4. Using a wooden spoon or silicone spatula, fold dry ingredients into wet until just combined. Do not overmix; a few small lumps are fine.
  5. Reserve about 1 tablespoon of chocolate chips for topping. Gently fold remaining chocolate chips into the batter.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil for the last 15 minutes.
  8. Cool in pan on a wire rack for 10 minutes. Then lift bread out using parchment handles and transfer to rack to cool completely before slicing.

Notes

For a perfectly domed top, let batter rest in pan for 10 minutes while oven finishes preheating. To prevent chocolate chips from sinking, toss them in 1 tablespoon of flour before folding into batter. For gluten-free, use a 1:1 gluten-free all-purpose flour blend. For vegan, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).

Nutrition

Keywords: pumpkin bread, chocolate chip, one-bowl, easy, fall, quick bread, kid-friendly

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