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Best Easy One-Bowl Chocolate Chip Pumpkin Bread Recipe

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This one-bowl chocolate chip pumpkin bread is tender, moist, and packed with warm fall spices and melty chocolate chips. It’s an easy, no-mixer recipe that’s perfect for cozy mornings, fall gatherings, or a simple weeknight treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or other neutral oil)
  • 2 large eggs, room temperature
  • 1 can (15 oz or 425g) pumpkin purée (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips (semi-sweet, dark, milk, or white)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper leaving a little overhang on the long sides for easy lifting.
  2. In your large mixing bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin purée, and vanilla extract until smooth and well combined.
  3. Add the flour, baking soda, salt, pumpkin pie spice, and cinnamon directly into the same bowl on top of the wet ingredients. Stir gently with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.
  4. Fold in the chocolate chips with gentle, sweeping motions using a rubber spatula (about 8 to 10 folds). For best results, toss chips in 1 tablespoon of flour before folding to prevent sinking.
  5. Pour the batter into the prepared loaf pan and spread it evenly. The batter will be thick and slightly sticky.
  6. Bake for 50 to 60 minutes. Start checking at 50 minutes: insert a toothpick into the center; if it comes out clean or with a few moist crumbs (not wet batter), it’s done. The top should be golden brown and cracked.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter—mix just until flour disappears to avoid tough bread. Room temperature eggs emulsify better. Check baking soda freshness for proper rise. Let bread cool completely before slicing to prevent crumbling. For a crackly top, sprinkle 1 tablespoon coarse sugar (turbinado) over batter before baking. Store wrapped at room temperature for up to 4 days; do not refrigerate. Freezes well for up to 3 months.

Nutrition

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

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