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Easy One Bowl Pumpkin Chocolate Chip Bread

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This Easy One Bowl Pumpkin Chocolate Chip Bread is a simple, forgiving, and absolutely delicious fall recipe. It comes together in one bowl with minimal effort, but the result tastes like you spent hours in the kitchen, with pumpkin keeping it moist, spices making it cozy, and chocolate chips adding the perfect sweetness.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola, or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger or cloves)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet or dark chocolate chips (plus 2 tbsp for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and slightly glossy.
  3. Add the granulated sugar and packed brown sugar. Whisk vigorously for about 30 seconds until fully incorporated and smooth.
  4. Sprinkle the flour, pumpkin pie spice, baking soda, and salt over the wet mixture. Stir gently with a spatula or whisk until just combined. A few streaks of flour are fine; do not overmix.
  5. Fold in the chocolate chips with a spatula using broad, gentle strokes. Reserve about 2 tablespoons of chocolate chips to sprinkle on top.
  6. Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips on top. Gently tap the pan on the counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  8. Cool in the pan on a cooling rack for 10 minutes.
  9. Using the parchment paper handles, lift the bread out of the pan and place directly on the cooling rack. Cool completely before slicing (about 1 hour).

Notes

Do not overmix the batter to avoid a dense, rubbery texture. Use room temperature ingredients for best results. Check for doneness at 50 minutes. Let cool completely before slicing for clean cuts. Toast leftover slices for extra flavor. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free chocolate chips. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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