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Best Easy One-Bowl Chocolate Chip Pumpkin Bread Recipe

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This easy one-bowl chocolate chip pumpkin bread is moist, tender, and packed with melty chocolate chips. Perfect for fall baking, it uses simple pantry ingredients and comes together in minutes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola, melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet or dark chocolate chips (divided: ¾ cup for batter, ¼ cup for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed ends.
  2. In a large mixing bowl, combine pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and glossy.
  3. Add flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon directly into the bowl. Stir gently with a spatula or wooden spoon until just combined (a few streaks of flour are okay).
  4. Fold in ¾ cup of chocolate chips gently. Reserve remaining ¼ cup for topping.
  5. Let batter rest in the bowl for exactly 7 minutes. This allows flour to hydrate and baking soda to activate for a tender loaf.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved ¼ cup chocolate chips on top, pressing in slightly.
  7. Bake in center of oven for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  8. Cool in pan on a wire rack for 15 minutes. Lift out using parchment overhang and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

Don’t overmix the batter. Let the batter rest for exactly 7 minutes for best texture. Use room temperature eggs. Cool completely before slicing to avoid crumbling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free chocolate chips. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

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