Moist One Bowl Pumpkin Chocolate Chip Bread
A simple, one-bowl pumpkin bread recipe that is moist, spiced with cinnamon and nutmeg, and loaded with chocolate chips. Perfect for fall gatherings and busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) canned pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 cup (170g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger to the wet mixture. Mix gently until just combined; do not overmix.
- Fold in chocolate chips using a spatula.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Do not overmix the batter to ensure a tender crumb. Room temperature eggs help emulsify the batter better. The bread tastes even better on the second day as flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 250
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
Keywords: pumpkin bread, chocolate chip bread, one bowl recipe, fall baking, easy bread, moist pumpkin bread, gluten-free option