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Moist One-Bowl Pumpkin Chocolate Chip Bread

Moist One-Bowl Pumpkin Chocolate Chip Bread - featured image
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A simple, forgiving pumpkin bread recipe that requires only one bowl and basic pantry ingredients. It features a dark, incredibly moist crumb with pockets of melted chocolate, offering a tender texture that is neither cakey nor dense.

Ingredients

Scale
  • 2 cups (250g) All-Purpose Flour
  • 1 tsp (5g) Baking Soda
  • 1/2 tsp (2g) Baking Powder
  • 2 tsp (4g) Ground Cinnamon
  • 1/2 tsp (1g) Ground Ginger
  • 1/4 tsp (0.5g) Nutmeg
  • 3/4 cup (180ml) Vegetable Oil or Neutral Oil
  • 1 cup (245g) Pumpkin Puree
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (100g) Brown Sugar, packed
  • 2 large Eggs, room temperature
  • 2 tsp (10ml) Vanilla Extract
  • 1 cup (170g) Chocolate Chips (semi-sweet or dark)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and nutmeg.
  3. Add the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and pumpkin puree to the same bowl. Stir vigorously with a wooden spoon until the mixture is smooth and glossy.
  4. Ensure the batter is uniform and thick. Gently fold in the chocolate chips using a spatula, being careful not to overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top to ensure it is level.
  6. Bake in the center of the oven for 55-65 minutes. Check at 55 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and place it on a cooling rack to cool completely before slicing.

Notes

Do not overmix the batter once the flour is added to prevent a tough texture. Ensure eggs and pumpkin are at room temperature for better emulsification. If the top browns too quickly, tent with aluminum foil after 30 minutes. The bread tastes better on the second or third day as flavors meld.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, one bowl recipe, moist pumpkin bread, fall baking, easy bread recipe, gluten-free option

Find it online: https://evabakery.com/moist-one-bowl-pumpkin-chocolate-chip-bread/