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Easy 1-Bowl Chocolate Chip Pumpkin Bread

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A tender, moist pumpkin bread loaded with chocolate chips that stay suspended throughout every slice. Made in one bowl with no stand mixer required, this foolproof recipe delivers a perfectly domed loaf with a tender crumb and deep pumpkin flavor.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin purée
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on two long sides, and lightly grease exposed ends.
  2. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 15 seconds.
  3. Add granulated sugar, brown sugar, pumpkin purée, vegetable oil, eggs, vanilla extract, and milk directly to the same bowl. Mix gently with a whisk until just combined, about 20-30 seconds. A few lumps are fine; do not overmix.
  4. Toss chocolate chips with about 1 teaspoon of flour (from the bowl or separate) to coat.
  5. Fold floured chocolate chips into batter with a rubber spatula using 5-6 strokes.
  6. Let batter rest for 10 minutes to hydrate flour and activate leaveners.
  7. Pour batter into prepared loaf pan, spread evenly, and tap pan gently on counter 3-4 times to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Cool in pan on a rack for 15 minutes.
  10. Lift bread out using parchment overhang and transfer to rack to cool completely, at least 1 hour, before slicing.

Notes

Do not overmix the batter; lumps are fine. Let the batter rest for 10 minutes for best texture. Cool completely before slicing to avoid a gummy crumb. For best results, use fresh baking soda and baking powder. If using a different brand of pumpkin purée, check consistency; if watery, drain excess liquid on paper towels.

Nutrition

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

Find it online: https://lunafeast.com/easy-1-bowl-chocolate-chip-pumpkin-bread-recipe/