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Moist One-Bowl Chocolate Chip Pumpkin Bread: Best Easy Fall Recipe

An easy one-bowl pumpkin bread with warm spices, a moist crumb, and plenty of chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 299
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
Wet Ingredients
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup neutral oil such as vegetable or canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Mix-Ins
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons semisweet chocolate chips for topping

Equipment

  • 1 9x5-inch loaf pan
  • 1 large mixing bowl
  • 1 whisk
  • 1 rubber spatula
  • 1 Wire rack for cooling

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper if desired.
Make the Batter
  1. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  2. Add the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla to the same bowl. Stir until just combined and no dry streaks remain.
  3. Fold in 3/4 cup of the chocolate chips.
  4. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips over the batter.
Bake and Cool
  1. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  2. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter. If a toothpick hits melted chocolate, test another spot for doneness. Cool completely for the cleanest slices. Store tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.