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Best Easy Chocolate Chip Pumpkin Bread (One Bowl Recipe)

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This one-bowl chocolate chip pumpkin bread is tender, perfectly spiced, and studded with melty chocolate chips. It’s an incredibly easy recipe that requires no mixer and just ten minutes of hands-on time before the oven does the rest.

Ingredients

Scale
  • 1 can (15 oz / 425g) canned pumpkin purée (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g, packed) brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or canola, avocado, or melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 2 cups (250g) all-purpose flour (spooned and leveled)
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (2g) baking powder
  • ½ teaspoon (3g) salt
  • 2 teaspoons (4g) ground cinnamon
  • ½ teaspoon (1g) ground nutmeg
  • ½ teaspoon (1g) ground ginger
  • ¼ teaspoon (0.5g) ground cloves
  • 1 cup (175g) semi-sweet chocolate chips (plus 2 tablespoons for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Mix the wet ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  3. Add the dry ingredients: Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves on top of the wet mixture. Stir with a wooden spoon or spatula until just combined (about 15 strokes). Do not overmix; a few streaks of flour are okay.
  4. Fold in the chocolate chips: Add the chocolate chips and fold gently until evenly distributed. Reserve about 2 tablespoons of chips for the top if desired.
  5. Transfer to the pan: Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top if using.
  6. Bake: Place the pan in the center of the oven and bake for 55–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter). If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  7. Cool: Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Don’t overmix the batter—stir just until the flour disappears to keep the bread tender. Use room temperature eggs for best results. Let the bread cool completely before slicing to prevent crumbling. The flavors deepen after a day or two. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use dairy-free chocolate chips. To make muffins, divide batter among a 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes.

Nutrition

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

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