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Moist One-Bowl Chocolate Chip Pumpkin Bread

Moist One-Bowl Chocolate Chip Pumpkin Bread - featured image
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A simple, one-bowl pumpkin bread recipe that is moist, tender, and packed with warm spices and chocolate chips. Perfect for fall baking and requires no mixer.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp salt
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×5 inch loaf pan and line with parchment paper.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Add pumpkin puree, sugar, oil, egg, and vanilla extract to the dry ingredients.
  5. Mix gently until just combined; do not overmix.
  6. Fold in chocolate chips, reserving a small handful for the top.
  7. Pour batter into the prepared pan, smooth the top, and sprinkle reserved chips on top.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure you use canned pumpkin puree, not pumpkin pie filling. Do not overmix the batter to avoid a tough texture. Let the bread cool completely before slicing to prevent it from being gummy. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, substitute the egg with a flax egg, sugar with maple syrup, and oil with coconut oil.

Nutrition

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

Find it online: https://miratable.com/moist-one-bowl-chocolate-chip-pumpkin-bread-best-easy-fall-recipe/