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Easy One Bowl Pumpkin Chocolate Chip Bread

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This easy one bowl pumpkin chocolate chip bread is tender, moist, and packed with warm spices and rich chocolate chips. Made in one bowl with no mixer needed, it’s the perfect last-minute bake for fall gatherings, bake sales, or cozy mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until evenly combined.
  3. Add the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract directly to the bowl. Stir with a spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are fine.
  4. Gently fold in the chocolate chips. Reserve about 2 tablespoons to sprinkle on top if desired.
  5. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  6. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  7. Cool in the pan for 15 minutes. Then run a knife around the edges if needed, lift out using parchment sling, and transfer to a cooling rack.
  8. Cool completely before slicing, at least 1 hour.

Notes

Do not overmix the batter to avoid dense bread. Use room temperature eggs for best results. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan option, replace eggs with flax eggs and use vegan chocolate chips. The bread tastes even better the next day as flavors meld. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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