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Best Easy Pumpkin Chocolate Chip Bread Recipe

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This easy one-bowl pumpkin chocolate chip bread is incredibly moist, perfectly spiced, and packed with melty chocolate chips. It comes together in about an hour with simple pantry ingredients and is the perfect fall bake.

Ingredients

Scale
  • 1 and 3/4 cups (220 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 can (15 ounces or 425 grams) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 1 cup (175 grams) semi-sweet chocolate chips
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Position the oven rack in the center. Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until evenly combined.
  3. Add the granulated sugar and packed light brown sugar to the bowl. Whisk into the flour mixture until combined, breaking up any clumps of brown sugar.
  4. Make a well in the center of the dry ingredients.
  5. Add the vegetable oil, room temperature eggs, pumpkin puree, and vanilla extract to the well.
  6. Whisk everything together until just combined. Do not overmix; a few small lumps are fine.
  7. Gently fold in the chocolate chips (and nuts if using) with a rubber spatula until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread it into an even layer.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
  10. Let the bread cool in the pan for 10 minutes, then use the parchment paper handles to lift it out and transfer to a wire cooling rack. Cool completely before slicing.

Notes

Do not overmix the batter to avoid a tough bread. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Let the bread cool completely before slicing for cleaner slices. If adding nuts, toast them first for deeper flavor. For a cream cheese swirl variation, beat 4 oz softened cream cheese with 2 tbsp sugar and 1 egg yolk, then swirl into the batter before baking.

Nutrition

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

Find it online: https://zorbmeal.com/best-easy-pumpkin-chocolate-chip-bread-recipe/