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Easy One-Bowl Chocolate Chip Pumpkin Bread

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A quick, no-fuss pumpkin bread that comes together in one bowl with a spatula. Moist, tender, and perfectly spiced, with pockets of melted chocolate in every bite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or any neutral oil)
  • 2 large eggs, at room temperature
  • 1 (15-ounce) can (425g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper, leaving a 2-inch overhang on the two long sides.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  3. Add the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract to the same bowl. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
  4. Fold in the chocolate chips gently with a spatula. Reserve about 2 tablespoons of chips to sprinkle on top.
  5. Pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle reserved chocolate chips on top.
  6. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper handles, lift the bread out and transfer to the wire rack to cool completely before slicing.

Notes

For best texture, use room temperature eggs. Do not overmix the batter. Let the bread cool completely before slicing for clean slices. Store tightly wrapped at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

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