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Easy One-Bowl Chocolate Chip Pumpkin Bread

Easy One-Bowl Chocolate Chip Pumpkin Bread - featured image
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This forgiving, one-bowl pumpkin bread is packed with chocolate chips and stays impossibly moist for days. It’s the fall baking project that actually fits into your life, not the other way around.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 2 tablespoons chocolate chips (for topping)
  • Flaky sea salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly distributed.
  3. Add the granulated sugar and brown sugar, whisking into the flour mixture. Break up any clumps of brown sugar.
  4. Make a well in the center and add the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk the wet ingredients together in the center, then slowly incorporate the flour from the sides until just combined. A few streaks of flour are okay.
  5. Fold in the 1 cup of chocolate chips using a rubber spatula, about 8 to 10 folds.
  6. Pour the batter into the prepared loaf pan, spreading evenly. Sprinkle the reserved 2 tablespoons of chocolate chips on top, pressing them in slightly.
  7. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 45 minutes.
  8. Cool in the pan for 15 minutes, then use the parchment handles to lift the bread out and transfer to a cooling rack. Sprinkle with flaky sea salt while still warm.
  9. Let cool completely before slicing, about 1 to 2 hours.

Notes

Don’t over-mix the batter to avoid a tough bread. For best results, use room temperature eggs. The bread tastes even better on day two. Freezes well for up to 3 months.

Nutrition

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

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