One-Bowl Chocolate Chip Pumpkin Bread: Easy Fall Recipe
This One-Bowl Chocolate Chip Pumpkin Bread is a simple, cozy fall recipe that comes together in one bowl with no mixer needed. It’s moist, spiced, and studded with melty chocolate chips, perfect for a quick treat or holiday brunch.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1¾ cups (220g) all-purpose flour, spooned and leveled
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar (light or dark)
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil (or canola, avocado, grapeseed, or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup (180g) semi-sweet chocolate chips, divided (reserve ¼ cup for topping)
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. Lightly grease the exposed ends with oil or butter.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and fully combined.
- Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Use a spatula to fold everything together gently until just combined—do not overmix. A few small lumps are okay.
- Reserve ¼ cup of chocolate chips for the top. Fold the remaining ¾ cup into the batter with a few gentle strokes.
- Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top, pressing them in gently.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
- Let the bread rest in the pan for 10 minutes, then lift it out using the parchment sling and transfer to a cooling rack. Cool completely before slicing (about 1-2 hours).
Notes
For best results, use room temperature ingredients. Don’t overmix the batter to avoid a dense loaf. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free baking blend. For a dairy-free version, use dairy-free chocolate chips. The bread tastes even better on day two as the flavors meld.
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 320
- Sugar: 28
- Sodium: 280
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 46
- Fiber: 3
- Protein: 5
Keywords: pumpkin bread, chocolate chip pumpkin bread, one bowl pumpkin bread, easy fall recipe, pumpkin dessert, quick bread