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One Bowl Chocolate Chip Pumpkin Bread: Easy Fall Recipe

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This one bowl chocolate chip pumpkin bread is moist, tender, and packed with warm fall spices and semi-sweet chocolate chips. It’s an easy, no-mixer recipe that comes together in minutes and fills your kitchen with the cozy aroma of autumn.

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
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and glossy, about 30 seconds.
  3. Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly to the bowl. Stir gently with a whisk or spoon just until the flour disappears. Do not overmix; a few small lumps are fine.
  4. Using a rubber spatula, gently fold in the chocolate chips. Reserve about 1 tablespoon of chips to sprinkle on top.
  5. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10-15 minutes.
  7. Cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the bread out and transfer to the rack to cool completely, about 1 to 1½ hours, before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to avoid a gummy texture. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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