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Cozy One-Bowl Pumpkin Chocolate Chip Bread

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This easy one-bowl pumpkin chocolate chip bread is incredibly moist, perfectly spiced, and packed with melty chocolate chips. It’s a cozy, foolproof fall recipe that started as a happy accident and has become a beloved staple.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: ½ cup chopped pecans or walnuts, toasted
  • Optional: 2 tablespoons pumpkin seeds (pepitas)
  • Optional: 1 tablespoon turbinado sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Alternatively, grease the pan well with butter or nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed. Break up any clumps of brown sugar with your fingers.
  3. Push the dry ingredients to the sides of the bowl to create a well in the center. Add the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Whisk the wet ingredients together in the center first, then gently stir the wet and dry ingredients together until just combined. A few small lumps are fine; do not overmix.
  4. Add the chocolate chips (and nuts, if using) to the batter and fold them in with a rubber spatula using a gentle cutting motion until evenly distributed.
  5. Pour the batter into the prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter to release air bubbles. If using, sprinkle turbinado sugar or pumpkin seeds on top.
  6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back lightly when touched. If browning too quickly, tent loosely with aluminum foil for the last 15 minutes.
  7. Cool the bread in the pan on a wire rack for 10 minutes. Then, using the parchment paper sling, lift the bread out of the pan and transfer it to the wire rack to cool completely for at least 30 minutes before slicing.

Notes

For best flavor, wrap the cooled bread tightly in plastic wrap and let it rest overnight. The flavors meld and the texture becomes even more moist. Toast slices for extra goodness. Do not overmix the batter to avoid a dense loaf. Use 100% pure pumpkin puree, not pumpkin pie filling.

Nutrition

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

Find it online: https://cooksybite.com/cozy-one-bowl-pumpkin-chocolate-chip-bread-easy-and-perfect/