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Easy One-Bowl Pumpkin Chocolate Chip Bread (Best Homemade Recipe)

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This Easy One-Bowl Pumpkin Chocolate Chip Bread is a simple, tender, and moist quick bread packed with warm spices and melty chocolate chips. Made in one bowl with basic pantry ingredients, it’s the perfect fall bake that’s ready in about ten minutes of active work.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 can (15 oz or 425g) pumpkin purée (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (or canola, grapeseed, melted coconut oil, or melted butter)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with a strip of parchment paper, letting the ends hang over the long sides. Lightly grease the exposed ends of the pan with non-stick spray or butter.
  2. In a large mixing bowl, combine the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk vigorously until smooth and well combined, about 30 seconds.
  3. Add the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly onto the wet mixture. Do not stir yet.
  4. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet until just combined. Stop mixing as soon as no streaks of flour remain. A few small lumps are fine.
  5. In a small bowl, toss the chocolate chips with about 1 tablespoon of flour (taken from the measured flour) to coat them. This helps prevent sinking.
  6. Gently fold the floured chocolate chips into the batter with just a few strokes until evenly distributed.
  7. Pour the batter into the prepared loaf pan. Spread evenly and smooth the top. Sprinkle with turbinado sugar if using.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid chocolate chips). If the top browns too quickly, tent loosely with foil for the last 10-15 minutes.
  9. Remove from the oven and let cool in the pan on a cooling rack for 15 minutes.
  10. Using the parchment sling, lift the bread out of the pan and transfer to the cooling rack. Let cool completely before slicing (at least 1-2 hours).

Notes

For best results, use room temperature ingredients. Do not overmix the batter. The flour coating on chocolate chips prevents sinking. Let the bread cool completely before slicing for clean slices. The bread tastes even better on day two as flavors meld. For muffins, bake at 350°F for 18-22 minutes. For mini loaves, bake for 30-35 minutes.

Nutrition

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

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