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Easy One-Bowl Pumpkin Chocolate Chip Bread

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This moist, perfectly spiced pumpkin chocolate chip bread comes together in one bowl with simple pantry ingredients. It’s the ultimate comfort food, studded with melty chocolate chips and perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 can (15 oz or 425g) 100% pumpkin purée (e.g., Libby’s)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips (e.g., Ghirardelli)

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 overhang on the long sides. Lightly spray the paper with non-stick spray.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk together until evenly distributed.
  3. Make a well in the center of the dry ingredients. Pour in the pumpkin purée, vegetable oil, eggs, and vanilla extract. Do not stir yet.
  4. Mix until just combined, using a folding motion. Stop as soon as no streaks of flour remain. A few lumps are fine. Do not overmix.
  5. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top.
  6. Pour the batter into the prepared loaf pan. Spread evenly and tap the pan gently on the counter to release air bubbles. Sprinkle the reserved chocolate chips over the top.
  7. Bake for 55 to 65 minutes, or 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 around the 40-minute mark.
  8. Cool in the pan for 15 minutes. Then lift the bread out using the parchment sling and transfer to a cooling rack. Cool completely before slicing, about 1 to 2 hours.

Notes

For best results, use room-temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

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