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Easy One Bowl Chocolate Chip Pumpkin Bread Recipe

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This easy one bowl chocolate chip pumpkin bread is incredibly moist, tender, and studded with melted chocolate in every slice. It’s a simple, foolproof recipe that comes together in one bowl with no stand mixer required, perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil or canola oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy, almond, oat, or soy)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch cloves)
  • 1 cup (175g) semi-sweet chocolate chips (reserve 2 tablespoons for topping)
  • Optional: ¼ cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth and glossy.
  3. Add granulated sugar and packed brown sugar. Whisk vigorously for about 30 seconds until mostly dissolved.
  4. Add flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice directly into the bowl. Stir gently with a spatula or whisk until just combined (a few streaks of flour are okay).
  5. Fold in ¾ cup of the chocolate chips with a few gentle strokes. Reserve the remaining ¼ cup for topping.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing gently into the surface.
  7. Bake for 55 to 65 minutes. At 50 minutes, check doneness with a toothpick (clean or with a few moist crumbs). If top browns too quickly, tent loosely with foil for the last 15 minutes.
  8. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature eggs for best texture. Let the bread cool completely before slicing to avoid crumbling. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and add 1 tsp xanthan gum if needed. For a vegan adaptation, replace eggs with flax eggs and use plant-based milk and dairy-free chocolate chips.

Nutrition

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

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