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Easy One-Bowl Pumpkin Chocolate Chip Bread

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This incredibly moist and flavorful pumpkin chocolate chip bread comes together in one bowl with simple pantry ingredients. It’s the perfect fall treat that’s kid-approved and adult-accredited, delivering a tender crumb and balanced pumpkin-chocolate flavor.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil, avocado oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon 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 chocolate chips (plus 2 tablespoons for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  3. Add granulated sugar and packed brown sugar to the wet mixture. Whisk vigorously for about 1 minute until mostly dissolved.
  4. Sprinkle flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Do not stir yet.
  5. Using a spatula, gently fold the dry ingredients into the wet until just combined. A few lumps are fine; do not overmix.
  6. Reserve 2 tablespoons of chocolate chips for topping. Fold the remaining chocolate chips into the batter with a few strokes.
  7. Pour batter into the prepared loaf pan, spread evenly, and sprinkle reserved chocolate chips on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil for the last 15-20 minutes.
  9. Cool in the pan for 15 minutes, then lift out using the parchment sling and transfer to a cooling rack.
  10. Cool completely before slicing (at least 1 hour, preferably 2 hours).

Notes

For best results, use room temperature ingredients. Do not overmix the batter. The bread tastes even better on the second day. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For a vegan version, replace eggs with flax eggs and use dairy-free chocolate chips.

Nutrition

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

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