Easy One Bowl Pumpkin Chocolate Chip Bread Recipe
This one-bowl pumpkin chocolate chip bread is incredibly moist, packed with rich chocolate flavor, and perfect for fall baking. It’s a simple, crowd-pleasing recipe that comes together in minutes with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 cup (240g) pumpkin puree (100% pure, not pie filling)
- ½ cup (120ml) vegetable oil (or canola/melted coconut oil)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60ml) milk (any kind, including dairy-free)
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray exposed ends with non-stick spray.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed (about 30 seconds). Break up any brown sugar clumps with fingers.
- Make a well in the center of dry ingredients. Add pumpkin puree, oil, eggs, vanilla, and milk. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.
- Reserve 2 tablespoons of chocolate chips for topping. Gently fold remaining chocolate chips into batter with a rubber spatula, scraping bottom of bowl.
- Pour batter into prepared loaf pan, spreading evenly. Tap pan gently on counter to release air bubbles. Sprinkle reserved chocolate chips on top.
- Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 35-40 minutes.
- Cool in pan for 10 minutes, then lift bread out using parchment overhang and transfer to a wire rack.
- Cool completely before slicing (at least 1 hour). For best flavor, wrap tightly and let sit overnight at room temperature.
Notes
Do not overmix batter; overmixing develops gluten and makes bread tough. Use room temperature eggs and milk for best texture. Measure flour by spooning into cup and leveling off. Use 100% pure pumpkin puree, not pumpkin pie filling. For deeper chocolate flavor, toast chocolate chips at 300°F for 5-7 minutes before folding in. Bread tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend and add 1 tablespoon extra milk. For dairy-free, use plant-based milk and dairy-free chocolate chips. For vegan, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes).
Nutrition
- Serving Size: 1 slice
- Calories: 335
- Sugar: 30
- Sodium: 280
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 48
- Fiber: 3
- Protein: 5
Keywords: pumpkin chocolate chip bread, one bowl pumpkin bread, easy pumpkin bread, fall baking, quick bread, pumpkin chocolate chip loaf