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Easy One-Bowl Chocolate Chip Pumpkin Bread (Best Homemade Recipe)

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This easy one-bowl chocolate chip pumpkin bread is simple, speckled with chocolate, and the whole kitchen smells like cinnamon and nutmeg. It’s the kind of recipe you don’t forget, partly because it works every time, and partly because it asks so little of you.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a bit of overhang on the two long sides. Set aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly distributed—about 20 seconds. Break up any clumps of brown sugar with your fingers if needed.
  3. Make a well in the center of the dry ingredients. Add the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract. Stir with a spatula or wooden spoon until just combined. Do not overmix—a few streaks of flour are fine. The batter will be thick and slightly glossy.
  4. Fold in the semi-sweet chocolate chips gently with the spatula until evenly distributed. Reserve about 2 tablespoons of chips to sprinkle on top.
  5. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top, pressing them gently into the surface.
  6. Bake on the middle rack for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely—about 1 hour. Slicing while warm is tempting, but the texture sets better as it cools.

Notes

For the best texture, make sure your eggs are at room temperature. If you forgot to set them out, place them in a bowl of warm water for 5 minutes. The pumpkin puree should be plain, not seasoned—check the label. If you want to swap the semi-sweet chips for dark chocolate or milk chocolate, go right ahead. This recipe is forgiving that way. If your bread cracks on top, that’s normal—it happens when the oven temperature is a bit high, and the top sets before the center rises. It doesn’t affect the taste. For a smoother top, reduce the oven temp to 325°F (160°C) and bake for an extra 10–15 minutes.

Nutrition

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

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