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Easy One-Bowl Chocolate Chip Pumpkin Bread

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This easy one-bowl chocolate chip pumpkin bread is moist, tender, and packed with chocolate chips. Made with simple pantry ingredients, it’s the perfect fall comfort food that comes together in minutes with no mixer required.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or other neutral oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips (plus extra for topping)
  • Optional: ½ cup chopped walnuts or pecans, 1 tablespoon orange zest, flaky sea salt for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  3. Add granulated sugar and packed brown sugar. Whisk vigorously for about 30 seconds until sugars are mostly dissolved and mixture looks slightly lighter in color.
  4. Add flour, baking soda, salt, pumpkin pie spice, and cinnamon directly into the same bowl. Stir with a spatula or wooden spoon until just combined (a few streaks of flour are okay).
  5. Gently fold in ¾ cup of the chocolate chips, reserving ¼ cup for the top. Fold just until evenly distributed.
  6. Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips over the top. If using, add a light pinch of flaky sea salt.
  7. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  8. Let bread cool in pan for 10-15 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature eggs for best results. For a dairy-free version, use dairy-free chocolate chips. For a gluten-free version, use a 1:1 gluten-free baking flour blend and add an extra tablespoon of oil. The bread freezes well for up to 3 months.

Nutrition

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

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