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Easy One Bowl Chocolate Chip Pumpkin Bread Recipe

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This one bowl chocolate chip pumpkin bread is incredibly moist, tender, and packed with warm spices and melty chocolate chips. Made with melted butter for a fudgy crumb, it’s a simple, crowd-pleasing fall treat that comes together in one bowl with no mixer needed.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the two long sides. Lightly spray the exposed ends with cooking spray.
  2. Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts. Set aside to cool for about 5 minutes.
  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
  4. Add the granulated sugar and brown sugar to the dry ingredients and whisk until well combined, breaking up any clumps of brown sugar.
  5. Make a well in the center of the dry ingredients. Add the melted butter, eggs, vanilla extract, and pumpkin puree. Stir with a whisk until just combined—about 15 to 20 strokes. Do not overmix.
  6. Switch to a rubber spatula and fold in the chocolate chips gently, using 3 or 4 folds until evenly distributed.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 55 to 65 minutes, until a toothpick inserted into the center (avoiding chocolate chips) comes out with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool the bread in the pan on a wire rack for 15 minutes.
  10. Use the parchment paper handles to lift the bread out of the pan. Transfer to the wire rack and cool completely before slicing (at least 2 hours for clean slices).

Notes

For best results, use room temperature ingredients. The bread tastes even better the next day as flavors meld. To freeze, wrap cooled loaf tightly in plastic wrap and foil, then place in a freezer bag for up to 3 months. For a dairy-free version, use melted coconut oil or vegan butter and dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

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

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