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Best One-Bowl Pumpkin Chocolate Chip Bread – Easy Homemade 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 an easy, no-mixer recipe that comes together in minutes and tastes even better the next day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for tossing chocolate chips)

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, letting the edges hang over the sides. Lightly spray the parchment with nonstick spray if desired.
  2. In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk or stir until smooth and well combined, about 30 seconds.
  3. Sprinkle the flour, pumpkin pie spice, cinnamon, baking soda, and salt over the wet mixture. Stir gently with a spatula just until no streaks of flour remain, about 15 to 20 strokes. A few small lumps are fine.
  4. In a small bowl, toss the chocolate chips with 1 tablespoon of flour until each chip is lightly coated.
  5. Fold the floured chocolate chips into the batter with 5 to 6 gentle folds, just until evenly distributed.
  6. Pour the batter into the prepared loaf pan and spread into an even layer. Gently tap the pan on the counter to release air bubbles.
  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, tent loosely with aluminum foil for the last 10-15 minutes.
  8. Cool the bread in the pan on a wire rack for 15 minutes.
  9. Use the parchment paper handles to lift the bread out of the pan and transfer to the cooling rack. Cool completely before slicing.

Notes

Don’t overmix the batter—mix just until flour disappears. Tossing chocolate chips in flour prevents them from sinking. Let eggs come to room temperature for best texture. The bread tastes even better on day two. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

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

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