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Moist One Bowl Chocolate Chip Pumpkin Bread

moist one bowl chocolate chip pumpkin bread - featured image
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A simple, forgiving, and incredibly moist pumpkin bread made in a single bowl. This recipe uses pantry staples like pumpkin puree, oil, and chocolate chips to create a tender, spiced loaf that is perfect for weeknight baking or gift-giving.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt (kosher)
  • 1 tablespoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Ginger
  • 1/2 cup Vegetable Oil
  • 2 Large Eggs (room temperature)
  • 1/2 cup White Granulated Sugar
  • 1/4 cup Brown Sugar
  • 1 cup Pumpkin Puree (100% pure, not pie filling)
  • 1 tablespoon Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly distributed.
  3. In a large bowl, whisk the vegetable oil, eggs, white sugar, and brown sugar until smooth and slightly pale.
  4. Add the vanilla extract and pumpkin puree to the wet ingredients and whisk until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold the mixture together until the flour just disappears. Do not overmix.
  6. Fold in the chocolate chips, reserving a small handful to sprinkle on top.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs.
  9. If the top browns too quickly, tent loosely with aluminum foil after 30 minutes.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure ingredients are at room temperature for best mixing. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For a gluten-free version, substitute with a 1:1 gluten-free flour blend. For a vegan version, use flax eggs and dairy-free chocolate chips. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip, one bowl, easy baking, moist bread, fall recipes, gluten-free option, vegan option

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