Moist One-Bowl Chocolate Chip Pumpkin Bread
The weather has cooled off, and fall desserts are in full swing, including this One Bowl Chocolate…
- Prep Time
- 25 minutes
- Cook Time
- 1 hour 15 minutes
- Total Time
- 1 hour 40 minutes
- Makes
- 16 servings
The weather has cooled, and fall desserts are in full swing, including this One Bowl Chocolate Chip Pumpkin Bread! It's very easy to make and yields two wonderfully moist loaves packed with chocolate chips and the flavors of fall: pumpkin, cinnamon, cloves, and nutmeg. Keep one for yourself and share the other with a friend, coworker, or neighbor!
How This Bread Comes Together
This moist chocolate chip pumpkin bread is mixed up in one large bowl with all the ingredients listed below. Once everything is combined, split the batter evenly between two prepared loaf tins and bake for 60-75 minutes.
Chocolate Chip Pumpkin Bread Ingredients
- Granulated Sugar
- Large Eggs
- Canned Pumpkin Puree (not pumpkin pie filling, which is a different product!)
- Vegetable Oil
- Unsweetened Applesauce
- All-Purpose Flour
- Salt
- Baking Soda
- Cinnamon
- Ground Cloves
- Nutmeg
- Chocolate Chips, either semi-sweet or milk chocolate
Helpful Tips for the Best Pumpkin Bread
Below are some tips to help your homemade chocolate chip pumpkin bread turn out perfectly!
- I used 2 Jamie Oliver non-stick loaf tins for this pumpkin bread. They're well made and clean up easily after baking!
- If you don't have a flour-based baking spray, grease the tins with shortening and a little flour instead.
- You can also line each tin with a parchment paper sling. That makes the loaves easy to lift out for cooling. Lightly spray or grease the parchment once it's in place so the bread doesn't stick. I fold and crease the parchment over the edges so it doesn't shift around too much.
- I split the batter between the two tins using my OXO food scale, so both loaves come out the same size. The scale holds up to 11 pounds, has a pull-out display, and includes a zero function for weighing ingredients one after another. My mother-in-law gave it to me, and I use it all the time!
- Store any leftover pumpkin puree in a tightly sealed container in the fridge, where it keeps for 3-5 days.
- Bake at 350ºF for 60-75 minutes. I checked my loaves at the 60-minute mark and left them in for an extra 10 minutes.
- Several readers have made my one bowl chocolate zucchini bread recipe into mini loaves, which I think is brilliant!
More Popular Pumpkin Treats to Try
If you make this Chocolate Chip Pumpkin Bread Recipe or anything else from the site, please leave a star rating and tell me how it turned out in the comments below. Thanks for stopping by!
Moist One-Bowl Chocolate Chip Pumpkin Bread
This One Bowl Chocolate Chip Pumpkin Bread gives you two very moist loaves that are easy to make, filled with the flavors of fall like pumpkin, cinnamon, cloves, and nutmeg, plus plenty of chocolate chips!
- Prep Time
- 25 minutes
- Cook Time
- 1 hour 15 minutes
- Total Time
- 1 hour 40 minutes
- Makes
- 16 servings
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)
Method
- Set the oven rack to the 2nd level position and preheat the oven to 350ºF. Generously coat 2 loaf tins with flour-based baking spray, or grease them with shortening and dust lightly with flour. Set aside.
- In a large bowl, whisk together the sugar, eggs, pumpkin puree, vegetable oil, and applesauce until well combined.
- Add the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Mix until combined.
- Stir in 8 ounces of chocolate chips with a spoon or spatula.
- Divide the batter evenly between the two prepared loaf tins, 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.
- Let the loaves cool in their pans for about 5-10 minutes, then remove them from the tins and move them to cooling racks to cool completely.
Baker’s notes
- Milk chocolate chips work in place of semi-sweet ones if you prefer.
