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Moist One-Bowl Pumpkin Chocolate Chip Bread (Easy Recipe)

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This moist one-bowl pumpkin chocolate chip bread is the perfect fall staple—quick, easy, and made with simple pantry ingredients. It’s forgiving, fast, and makes your whole kitchen smell like cinnamon and comfort.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 can (15 oz or 425g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (or canola, melted coconut oil)
  • 2 large eggs, at room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk together until evenly distributed.
  3. Make a well in the center of the dry ingredients. Pour in the pumpkin puree, vegetable oil, eggs, and vanilla extract. Do not stir yet.
  4. Mix with a wooden spoon or spatula from the center outward, using a folding motion. Mix just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Fold in the chocolate chips with 4-5 gentle folds. Reserve a handful of chips to sprinkle on top.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing them in slightly.
  7. Bake for 55-65 minutes. At the 30-minute mark, check the top; if browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 10 minutes on a wire rack. Then lift the bread out using the parchment paper overhang and transfer to the wire rack to cool completely before slicing (at least 1 hour).

Notes

Do not overmix the batter to avoid tough bread. Check pumpkin puree for wateriness; if thin, blot with paper towels. Use room temperature eggs for even mixing. Rotate the pan halfway through baking for even browning. Let the bread cool completely before slicing to prevent a gummy texture. The bread tastes even better on day two as flavors meld.

Nutrition

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

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