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One Bowl Pumpkin Chocolate Chip Bread (Easy Fall Recipe)

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This one bowl pumpkin chocolate chip bread is tender, perfectly spiced, and studded with melty chocolate in every single slice. It comes together in about ten minutes of active work and tastes like you fussed for hours.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 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. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a large mixing bowl, combine 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, and 2 large eggs. Whisk or stir vigorously until smooth and well combined, about 30 seconds.
  3. Pour in the entire 15 oz can of pumpkin puree and 1 teaspoon vanilla extract. Stir until fully incorporated. The batter will be thick and orange.
  4. Add 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves directly on top of the wet mixture. Stir gently until just combined. A few streaks of flour are okay—do not overmix.
  5. Fold in 1 cup semi-sweet chocolate chips gently. Reserve about 2 tablespoons of chocolate chips to sprinkle on top.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips over the top.
  7. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper overhang, lift the bread out and transfer to the wire rack to cool completely, at least 1 hour, before slicing.

Notes

Don’t overmix the batter to avoid a tough bread. Use room temperature eggs for best results. Check for doneness early as oven temperatures vary. Let the bread cool completely before slicing for clean slices. Toast leftover slices for a crispy exterior and melty chocolate chips.

Nutrition

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

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