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Easy One-Bowl Pumpkin Chocolate Chip Bread

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A forgiving, no-stress loaf that comes together in minutes and makes your kitchen smell like fall. This one-bowl pumpkin chocolate chip bread is perfect for busy weeknights when you want something homemade without the mess.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240ml) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans (optional)
  • 2 tablespoons turbinado sugar (optional)
  • ¼ cup dried cranberries (optional)

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 an overhang on the two long sides. If you don’t have parchment, grease the pan thoroughly with butter or cooking spray.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk well to ensure even distribution.
  3. Add both sugars to the bowl and whisk them into the flour mixture.
  4. Make a well in the center of the dry ingredients. Pour in the pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir with a whisk just until no streaks of flour remain. A few small lumps are fine.
  5. Fold in the chocolate chips using a rubber spatula. If adding nuts or dried cranberries, fold them in now.
  6. Scrape the batter into the prepared loaf pan and spread it into an even layer. Give the pan a gentle tap on the counter to release air bubbles. If desired, sprinkle turbinado sugar evenly over the batter.
  7. Bake for 50-60 minutes. Start checking at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back when lightly pressed.
  8. Let the bread cool in the pan for 10 minutes. Then use the parchment overhang to lift it out and transfer to a cooling rack. Cool completely before slicing, about 1-2 hours.

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature eggs for best results. Check baking soda freshness by testing with vinegar. Rotate the pan halfway through baking for even browning. Let the bread cool completely before slicing for cleaner cuts. If the top browns too quickly, tent with foil around the 40-minute mark.

Nutrition

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

Find it online: https://gleamgulp.com/easy-one-bowl-pumpkin-chocolate-chip-bread-recipe/