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Cozy One-Bowl Pumpkin Chocolate Chip Bread

pumpkin chocolate chip bread - featured image
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This easy, one-bowl pumpkin chocolate chip bread is incredibly moist, perfectly spiced, and filled with melty chocolate pockets. It’s the ultimate no-fuss fall recipe that comes together in under 15 minutes and tastes like autumn in every bite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola, grapeseed, or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips (plus more for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk or stir until smooth and well combined.
  3. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Stir gently with a wooden spoon or rubber spatula until just combined. A few streaks of flour are okay; do not overmix.
  4. Fold in the chocolate chips with about 5-6 strokes. Reserve a handful of chips to sprinkle on top before baking.
  5. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top, gently pressing them into the batter.
  6. Bake for 50-60 minutes. At the 30-minute mark, check the bread; if the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the bread cool in the pan for 10-15 minutes. Then use the parchment paper overhang to lift it out and transfer to a cooling rack. Cool completely before slicing.

Notes

For the prettiest slices, use a serrated knife and saw gently. The bread tastes even better on day two as flavors meld. To freeze, wrap tightly in plastic wrap then foil for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free option, ensure chocolate chips are dairy-free.

Nutrition

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

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