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Easy One-Bowl Pumpkin Chocolate Chip Bread

one-bowl pumpkin chocolate chip bread - featured image
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This incredibly moist and tender pumpkin chocolate chip bread comes together in one bowl with simple pantry ingredients. It’s the perfect fall treat for breakfast, snack, or dessert, and it fills your kitchen with the coziest aroma.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (any kind)
  • 1 cup (175g) semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until no lumps remain.
  3. Add the granulated sugar and brown sugar to the same bowl and whisk them into the dry ingredients.
  4. Make a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Stir together with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are okay.
  5. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top. Gently fold them in with a spatula. The batter will be thick and slightly glossy.
  6. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top.
  7. Bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. If the top is browning too quickly, tent the pan loosely with foil for the last 10 minutes.
  8. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a cooling rack. Let it cool completely before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the next day as flavors meld. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based milk and dairy-free chocolate chips. To make vegan, replace eggs with flax eggs and use plant-based milk and dairy-free chocolate chips.

Nutrition

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

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