The cooler weather is here, and that means it’s time for cozy fall baking—starting with this One Bowl Chocolate Chip Pumpkin Bread. This easy, one-bowl recipe yields two incredibly moist loaves packed with pumpkin and warm spices. Each bite delivers pumpkin, cinnamon, cloves, nutmeg, and plenty of chocolate chips. Keep one loaf and share the other with a friend or neighbor.
Making the Recipe
This moist chocolate chip pumpkin bread comes together in one large bowl and bakes into two generous loaves. Mix the ingredients listed below until just combined, divide the batter evenly between two prepared loaf pans, and bake until a toothpick inserted in the center comes out clean.
Chocolate Chip Pumpkin Bread Ingredients
- Granulated sugar
- Large eggs (room temperature)
- Canned pumpkin puree (not pumpkin pie filling)
- Vegetable oil
- Unsweetened applesauce
- All-purpose flour
- Salt
- Baking soda
- Cinnamon
- Ground cloves
- Nutmeg
- Chocolate chips (semi-sweet or milk chocolate)
Quick Tips for Making the Best Pumpkin Bread
These tips will help your pumpkin bread turn out tender, evenly baked, and easy to remove from the pans.
- Use two loaf pans that hold the batter comfortably. Grease and flour the pans or use a flour-based baking spray.
- Line each pan with a parchment paper sling for easier removal. Lightly grease the parchment once in place so it doesn’t stick to the loaf.
- If you want perfectly matched loaves, weigh the batter and divide it evenly between pans.
- Store leftover pumpkin puree in a sealed container in the fridge for 3–5 days.
- Bake at 350°F for about 60–75 minutes. Start checking at 60 minutes and add time as needed until a toothpick inserted in the center comes out clean.
- If you prefer smaller portions, this recipe can be baked as mini loaves—adjust the baking time accordingly.
More Popular Pumpkin Treats to Try!
15 Easy Thanksgiving Dessert Recipes Everyone Should Try
Easy Pumpkin Cheesecake
Pumpkin Pie Cake Bars
Single Layer Pumpkin Spice Cake
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Chocolate Chip Pumpkin Bread
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Ingredients
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 cups canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 12 oz semi-sweet chocolate chips (divided — 8 oz for batter, 4 oz for topping)
Instructions
- Adjust the oven rack to the second position and preheat the oven to 350ºF. Generously spray two loaf pans with a flour-based baking spray, or grease with shortening and lightly flour. Set aside.
- In a large bowl, whisk together the granulated sugar, eggs, pumpkin puree, vegetable oil, and unsweetened applesauce until well combined.
- Add the all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg. Mix until just combined.
- Stir in 8 ounces of the chocolate chips.
- Divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining 4 ounces of chocolate chips on top and bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaves in the pans for 5–10 minutes, then remove them and transfer to a wire rack to cool completely before slicing.
Recipe Notes
- You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter bread.
Nutrition
Nutritional information is an estimate and will vary based on the specific ingredients you use.
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