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Easy One-Bowl Chocolate Chip Pumpkin Bread

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A super moist and tender pumpkin bread studded with melty chocolate chips, made in one bowl with simple pantry ingredients. Perfect for fall gatherings, last-minute potlucks, or a cozy afternoon treat.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  3. Add granulated sugar and packed brown sugar. Whisk vigorously for about 30 seconds until sugars are mostly dissolved and mixture lightens slightly.
  4. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly into the bowl. Gently fold with a spatula or whisk until just combined—do not overmix.
  5. Fold in chocolate chips until evenly distributed. Reserve a handful for topping if desired.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top if using.
  7. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool in pan on a wire rack for 15 minutes, then lift out using parchment sling and cool completely on rack (at least 1 hour) before slicing.

Notes

Do not overmix the batter to avoid a dense loaf. Use room temperature eggs for best results. For a crackly top, ensure oven is fully preheated. Let bread cool completely before slicing to prevent crumbling. 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 pumpkin bread, easy pumpkin bread, one bowl pumpkin bread, fall baking, pumpkin recipe

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