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Best One-Bowl Chocolate Chip Pumpkin Bread

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This incredibly moist and easy one-bowl chocolate chip pumpkin bread comes together in under 15 minutes of prep with simple pantry ingredients. It’s the perfect fall baking staple that tastes like you spent hours in the kitchen but requires minimal effort and cleanup.

Ingredients

Scale
  • 1¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 can (15oz / 425g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil (canola or avocado oil work too)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and position rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease thoroughly.
  2. In a large mixing bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth and glossy, about 30 seconds.
  3. Add eggs one at a time, whisking well after each addition. Add vanilla extract and whisk until fully incorporated.
  4. Add all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and salt directly into the bowl. Gently fold with a spatula or whisk just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Fold in chocolate chips until evenly distributed. Reserve about 2 tablespoons for topping.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing gently.
  7. Bake for 55-65 minutes, starting to check at 50 minutes. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 15-20 minutes.
  8. Cool in pan on a wire rack for 15 minutes. Use parchment handles to lift bread out and transfer to rack. Cool completely before slicing, at least 1 hour.

Notes

For best results, use room temperature ingredients. Measure flour by spooning and leveling or using a kitchen scale. Do not overmix the batter. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better on day two. 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 pumpkin bread, one-bowl pumpkin bread, easy pumpkin bread, fall baking, pumpkin recipe

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