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Perfect One-Bowl Pumpkin Chocolate Chip Bread

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This one-bowl pumpkin chocolate chip bread is incredibly moist, tender, and packed with warm spices and gooey chocolate chips. It’s a quick and easy recipe that’s perfect for bake sales, after-school snacks, or a cozy treat any time.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper, leaving a little overhang on the sides for easy lifting.
  2. In your large mixing bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until there are no lumps.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk until combined.
  4. Make a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir everything together with a spatula or wooden spoon until just combined. Do not overmix. A few streaks of flour are okay.
  5. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top. Gently fold until evenly distributed.
  6. Pour the batter into the prepared loaf pan and spread it out evenly. Sprinkle the reserved chocolate chips on top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  8. Let the bread cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and do not overmix the batter. Let the bread cool completely before slicing to prevent it from being crumbly. The bread can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

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

Find it online: https://tastytuck.com/perfect-one-bowl-pumpkin-chocolate-chip-bread/