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Moist One-Bowl Pumpkin Chocolate Chip Bread

pumpkin chocolate chip bread - featured image
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A simple, moist pumpkin bread made in a single bowl with chocolate chips. This easy recipe requires no mixer and delivers a tender, cake-like crumb with warm autumn spices.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup (170g) chocolate chips
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Add the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the dry ingredients.
  4. Mix gently with a whisk or spoon until just combined. Do not overmix.
  5. Fold in the chocolate chips using a spatula.
  6. Pour the thick batter into the prepared loaf pan and spread evenly.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. Do not overmix the batter to avoid a tough texture. Eggs should be at room temperature. For a professional finish, sprinkle coarse sugar on top before baking. If the top browns too quickly, tent with foil for the last 15 minutes.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, one bowl recipe, easy baking, fall recipes, pumpkin spice, quick bread

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