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Easy One-Bowl Pumpkin Chocolate Chip Bread

Easy One-Bowl Pumpkin Chocolate Chip Bread - featured image
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This easy one-bowl pumpkin chocolate chip bread is incredibly moist, perfectly spiced, and studded with chocolate chips. It’s a simple, no-fuss recipe that’s perfect for fall mornings, snacks, or dessert.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons ground cinnamon
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • ½ cup vegetable oil (or any neutral oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides, and spray lightly with cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed (about 15 seconds).
  3. Add the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract to the same bowl (right on top of the flour).
  4. Mix with a spoon or spatula until just combined, using a figure-eight motion. Stop as soon as no streaks of flour remain; a few small lumps are fine. Do not overmix.
  5. Fold in 1 cup of chocolate chips gently with a spatula (about 8-10 folds). The batter will be thick and slightly sticky.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the extra handful of chocolate chips on top.
  7. Bake for 55-65 minutes, starting to check at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked slightly.
  8. Cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the bread out and transfer it to the rack to cool completely (at least 1 hour) before slicing.

Notes

Do not overmix the batter to avoid tough bread. Room temperature eggs help the batter mix evenly. Check baking soda freshness by testing with vinegar. Use parchment paper with overhang for easy removal. Let the bread cool completely before slicing to prevent crumbling. For even chocolate distribution, toss chocolate chips with a tablespoon of flour before folding in.

Nutrition

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

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