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Moist One-Bowl Pumpkin Chocolate Chip Bread

one bowl pumpkin chocolate chip bread - featured image
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This incredibly moist and tender pumpkin chocolate chip bread comes together in just one bowl with simple pantry ingredients. It’s the perfect easy fall bake that delivers rich pumpkin spice flavor and pockets of melted chocolate in every slice.

Ingredients

Scale
  • 1 can (15 oz) canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120ml) vegetable oil (or canola, grapeseed, melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon ground cinnamon
  • 1 cup (175g) semi-sweet chocolate chips (plus 1 tablespoon for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment with non-stick spray or oil.
  2. In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and glossy (mixture should look like thick, orange-hued caramel).
  3. Add flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon directly into the bowl on top of the wet ingredients. Do not sift.
  4. Fold dry ingredients into wet with a spatula using broad, sweeping motions until just combined and no streaks of flour remain. Do not overmix; batter should be thick and slightly lumpy.
  5. Reserve 1 tablespoon of chocolate chips for topping. Gently fold remaining chocolate chips into batter with a few strokes until evenly distributed.
  6. Pour batter into prepared loaf pan, spreading evenly. Tap pan on counter a few times to release air bubbles. Sprinkle reserved chocolate chips on top.
  7. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  8. Cool in pan for 15 minutes. Then use parchment sling to lift bread out and transfer to a wire rack to cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter to avoid tough bread. Check pumpkin puree for wateriness; blot if needed. Use room temperature eggs. Measure flour correctly by spooning and leveling. Let bread cool completely before slicing to prevent gumminess. Store wrapped at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

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