Print

One Bowl Pumpkin Chocolate Chip Bread: Easy Fall Recipe

pumpkin chocolate chip bread - featured image
Print Recipe

This one bowl pumpkin chocolate chip bread is soft, tender, and perfectly spiced with warm cinnamon, nutmeg, and cloves. Studded with melty chocolate chips, it’s an easy fall bake that comes together in a single bowl and disappears fast.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (canola or avocado oil work too)
  • 2 large eggs, at 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
  • ¼ teaspoon ground cloves
  • 1 cup (180g) semi-sweet chocolate chips (plus 2 tablespoons for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed sides with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  3. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves directly over the wet mixture. Stir gently with a rubber spatula using broad strokes until just combined—a few small lumps are fine. Do not overmix.
  4. Fold in the chocolate chips with a few strokes, reserving about 2 tablespoons for topping.
  5. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle the reserved chocolate chips over the top.
  6. Bake on the middle rack for 50 to 60 minutes. At 45 minutes, check the bread; if the top is browning too quickly, loosely tent with foil. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (avoid hitting a chocolate chip).
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid a tough loaf. Check pumpkin puree for excess water and blot if needed. Room temperature eggs mix more evenly. For accuracy, use a kitchen scale for flour. Test doneness in multiple spots to avoid hitting a chocolate chip. The bread stays moist for up to 4 days at room temperature and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip bread, one bowl pumpkin bread, easy fall recipe, pumpkin bread with chocolate chips, moist pumpkin bread

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