Print

Easy Pumpkin Chocolate Chip Bread: Best One Bowl Recipe

pumpkin chocolate chip bread - featured image
Print Recipe

This easy pumpkin chocolate chip bread is made in one bowl with no mixer. It’s moist, fragrant, and filled with melty chocolate chips—perfect for fall baking when you want something homemade without the cleanup.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or other neutral oil)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease a 9×5-inch loaf pan with butter or nonstick spray. For extra insurance, line it with parchment paper, leaving an overhang on two sides.
  2. In your large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  3. Make a well in the center and add the wet ingredients: granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Do not stir yet.
  4. Stir until just combined using a spatula, scraping the bottom and sides. Stop as soon as the flour disappears. A few small lumps are fine—do not overmix.
  5. Fold in 1 cup of chocolate chips gently with your spatula. Reserve about 2 tablespoons for the top. Fold just until evenly distributed.
  6. Pour the batter into the prepared pan. Spread it evenly. Sprinkle the reserved chocolate chips on top.
  7. Bake for 55-65 minutes. Start checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and cracked.
  8. Cool in the pan for 15 minutes. Then lift it out using the parchment paper and transfer to a cooling rack. Let it cool completely before slicing—about 2 hours.

Notes

Room temperature eggs matter—cold eggs can seize the batter. Don’t overmix the batter to avoid a tough loaf. Check for doneness with a thermometer (200°F/93°C in the center). Let the bread cool completely before slicing to avoid a gummy texture. Use parchment paper for easy removal. Toast leftover slices for a new experience.

Nutrition

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

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