Print

Easy One-Bowl Pumpkin Chocolate Chip Bread

pumpkin chocolate chip bread - featured image
Print Recipe

This easy one-bowl pumpkin chocolate chip bread is moist, tender, and packed with fall flavor. Made with simple pantry ingredients and no mixer required, it’s perfect for busy weekdays or holiday brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder until evenly combined.
  3. Make a well in the center of the dry ingredients. Pour in the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Do not stir yet.
  4. Stir everything together with a spatula, starting from the center and working outward, until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top, pressing them in slightly.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 10-15 minutes.
  8. Cool in the pan for 10 minutes, then lift the bread out using the parchment sling and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use 100% pure pumpkin puree (not pumpkin pie filling). Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two.

Nutrition

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

Find it online: https://livelybite.com/easy-one-bowl-pumpkin-chocolate-chip-bread-recipe-2/