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Easy One-Bowl Pumpkin Chocolate Chip Bread

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This impossibly moist, one-bowl pumpkin chocolate chip bread comes together with no mixer and simple pantry ingredients. It’s the perfect fall treat that’s a crowd-pleaser every time.

Ingredients

Scale
  • 1 cup (245g) canned pumpkin puree (100% pure, not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or canola/neutral oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips (plus 2 tablespoons for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving some overhang on the long sides for easy removal.
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until the sugars are mostly dissolved and the mixture looks smooth and glossy, about 30 seconds.
  3. Add the vegetable oil, eggs, and vanilla extract. Whisk vigorously until everything is well combined and the batter looks smooth and slightly emulsified.
  4. Add the flour, baking soda, cinnamon, nutmeg, ginger, and salt directly to the wet ingredients. Gently stir with a spoon just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Fold in the chocolate chips with a rubber spatula, reserving about 2 tablespoons to sprinkle on top. Gently fold until the chips are evenly distributed. The batter will be thick and slightly sticky.
  6. Pour the batter into the prepared loaf pan. Use the spatula to spread it evenly into the corners. Tap the pan gently on the counter a few times to release air bubbles. Sprinkle the reserved chocolate chips on top, pressing them in slightly.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes. If the top is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  8. Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment paper overhang (or carefully invert it onto a cooling rack). Let it cool completely on the rack before slicing—at least 1 hour.

Notes

Do not overmix the batter to avoid a tough bread. Use room temperature ingredients for even baking. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing to prevent crumbling. For a taller loaf, ensure baking soda is fresh. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

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