Easy One-Bowl Pumpkin Chocolate Chip Bread
A moist and tender pumpkin chocolate chip bread made in one bowl, perfect for fall baking with simple ingredients and minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup (150g) granulated sugar (can swap half for brown sugar)
- 1/2 cup (120ml) vegetable oil (can substitute with melted coconut oil)
- 2 large eggs, room temperature
- 1 cup (240g) pure pumpkin puree (canned)
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan with butter or non-stick spray.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add the sugar to the dry mix and stir briefly.
- In the same bowl, add vegetable oil, eggs, pumpkin puree, and vanilla extract. Gently fold everything together until just combined; do not overmix.
- Fold in the chocolate chips last, stirring gently to distribute evenly.
- Pour the batter into your prepared loaf pan and tap the pan on the counter a couple of times to release air bubbles.
- Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.
- Slice and enjoy warm or at room temperature.
Notes
Do not overmix the batter to avoid dense bread. Use room temperature eggs and oil for better mixing. Toss chocolate chips in a tablespoon of flour before folding in to prevent sinking. If bread browns too quickly, tent with foil halfway through baking. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For vegan, replace eggs with flax eggs and use coconut oil or vegan butter.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 210
- Sugar: 15
- Sodium: 200
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, chocolate chip bread, fall baking, one-bowl recipe, easy pumpkin bread, moist pumpkin bread, quick bread