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pumpkin chocolate chip bread - featured image

Easy Pumpkin Chocolate Chip Bread: One Bowl Recipe

  • Author: Sarah Wasserman
  • Total Time: 1 hour
  • Yield: 10 servings 1x

Description

This Easy Pumpkin Chocolate Chip Bread is a one-bowl, no-fuss recipe that yields a perfectly moist and tender loaf. The combination of pumpkin puree and oil guarantees a soft crumb, while chocolate chips add pockets of sweetness.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease any exposed parts of the pan with cooking spray or butter.
  2. In your large mixing bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  3. Add the sugar, oil, eggs, pumpkin puree, and vanilla extract directly to the bowl with the dry ingredients.
  4. Stir everything together with your whisk or wooden spoon until just combined. Stop as soon as you don’t see any more streaks of flour. A few small lumps are fine.
  5. Fold in the chocolate chips with a few gentle strokes. Reserve about a tablespoon of chips to sprinkle on top if desired.
  6. Pour the batter into your prepared loaf pan and spread it evenly. If using coarse sugar, sprinkle it over the batter now along with the reserved chocolate chips.
  7. Bake for 50 to 60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. The top should be golden brown and spring back when lightly touched.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. After 15 minutes, lift the bread out using the parchment paper handles and transfer it directly to the cooling rack.
  9. Cool completely before slicing — about 1 to 2 hours.

Notes

Don’t overmix the batter. Check your oven temperature with an oven thermometer. Use the parchment paper trick for easy removal. Test for doneness properly. This bread actually tastes better on day two.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 26
  • Fat: 16
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 5

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

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