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Perfect One-Bowl Pumpkin Chocolate Chip Bread

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This one-bowl pumpkin chocolate chip bread is tender, moist, and packed with warm spices and pockets of melted semi-sweet chocolate. It’s an easy, crowd-pleasing recipe that tastes even better than the café version that inspired it.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a couple inches of overhang on the long sides.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
  3. Add the granulated sugar and brown sugar to the flour mixture and whisk until combined, breaking up any lumps of brown sugar.
  4. Make a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir gently with a rubber spatula just until no streaks of flour remain (about 12 to 15 strokes). Do not overmix.
  5. Sprinkle the chocolate chips over the batter and fold them in with a few gentle strokes. Reserve about 2 tablespoons of chips to sprinkle on top.
  6. Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top, pressing them in slightly.
  7. Bake in the center of the oven for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Let the bread cool in the pan for 15 minutes. Use the parchment paper handles to lift it out and transfer to a cooling rack. Cool completely before slicing.

Notes

Don’t overmix the batter to avoid dense bread. Use room temperature eggs for best texture. Measure flour correctly by spooning and leveling. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, ensure chocolate chips are dairy-free. Bread can be frozen for up to 3 months. Flavor improves after the first day.

Nutrition

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

Find it online: https://crispcraving.com/perfect-one-bowl-pumpkin-chocolate-chip-bread/