Moist Chocolate Chip Pumpkin Bread Recipe in One Bowl

There’s nothing like the smell of chocolate chip pumpkin bread baking on a crisp fall morning. The warm spices mingle with melting chocolate, wrapping your kitchen in that cozy, homey scent that just screams autumn. My mom used to whip this up in one big mixing bowl while I sat at the counter, stealing chocolate chips straight from the bag. Even now, every loaf takes me back to those weekends—just us, a simple batter, and that magical moment when the first whiff of cinnamon and pumpkin hit the air. This version stays extra moist (no dry crumbs here!) thanks to the pumpkin puree, and you can mix the whole thing in a single bowl—because who wants extra dishes? It’s the kind of recipe that makes you think, “Why don’t I bake this more often?”

Why You’ll Love This Chocolate Chip Pumpkin Bread

Trust me, this isn’t just another pumpkin bread recipe—it’s the one you’ll make again and again. Here’s why:

• Unbelievably moist: Thanks to that whole cup of pumpkin puree, every slice stays tender for days (if it lasts that long!). No sad, dry bread here—just pure, spiced comfort.
• One-bowl magic: I hate dishes almost as much as I love chocolate, so this batter comes together in *one* bowl. Less cleanup means more time for sneaking chocolate chips.
• Your spice blend, your rules: Love cinnamon? Add extra. Not a cloves fan? Skip ’em. This recipe is a dream for meal planning—adjust the spices to match your mood or pantry.
• Freezer-friendly greatness: Bake a double batch and freeze slices for busy mornings. Pop one in the toaster, and boom—instant fall vibes. Works perfectly for gluten-free meal delivery care packages too!

It’s the kind of recipe that makes you feel like a baking rock star with zero fuss. And really, what’s better than warm pumpkin bread with melty chocolate? (Hint: Nothing.)

Ingredients for Chocolate Chip Pumpkin Bread

Let’s talk ingredients—because this pumpkin bread is all about simple, cozy staples you probably already have. I like to organize everything into dry and wet ingredients so I don’t forget anything mid-baking (trust me, it happens). Here’s what you’ll need:

Dry Ingredients:

• 1 3/4 cups all-purpose flour (or a 1:1 gluten-free blend for gluten-free friends!)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (my secret? Sometimes I sneak in an extra 1/2 tsp)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup chocolate chips (because more is always better, right?)

Wet Ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling—check that label!)
• 1/2 cup vegetable oil (or melted coconut oil for a hint of richness)
• 2 large eggs (or flax eggs: 2 tbsp ground flaxseed + 5 tbsp water, mixed and rested for 5 minutes)
• 1 cup granulated sugar
• 1/4 cup packed brown sugar—pack it tight for that caramel goodness
• 1 teaspoon vanilla extract (the real stuff, please!)

See? Nothing fancy—just pantry heroes ready to transform into the coziest loaf. And don’t stress if you’re missing a spice or two; this bread is forgiving. Just grab what you’ve got and let’s bake!

How to Make Chocolate Chip Pumpkin Bread

Okay, let’s get baking! This chocolate chip pumpkin bread comes together so easily – you’re just a few steps away from that perfect, moist loaf. Follow these simple instructions (and my little tips along the way) and you’ll have a kitchen smelling like fall heaven in no time.

Step 1: Prep the Pan and Dry Ingredients

First things first – preheat that oven to 350°F (175°C). While it’s heating, grab your 9×5-inch loaf pan and give it a good greasing. I like to use butter or baking spray – get into all those corners! Now, take all your dry ingredients (flour, baking soda, salt, and those gorgeous spices) and whisk them together in your mixing bowl. This is where the magic starts – that blend of cinnamon, nutmeg, cloves, and ginger is what gives this bread its signature cozy flavor. Just smelling it will make your kitchen feel like autumn.

Step 2: Mix Wet Ingredients

Now for the fun part! In another bowl (or hey, you can even use that same bowl if you’re really anti-dishes like me), combine the wet ingredients. Start with the pumpkin puree, oil, and eggs – whisk them until they’re totally smooth. Then add both sugars and the vanilla. Don’t be shy with that vanilla! The mixture should look thick and creamy, all pumpkin-colored and ready to transform. It smells amazing already, doesn’t it?

Step 3: Combine and Bake

Here’s where you need some restraint! Pour your wet ingredients into the dry and stir – but just until they’re combined. A few flour streaks are okay! Overmixing is the enemy here – it makes tough bread, and we want tender and moist. Now the best part: gently fold in those chocolate chips. Pour the batter into your prepared pan and pop it in the oven for 60-70 minutes. You’ll know it’s done when the top is golden and a toothpick comes out with just a few moist crumbs (not wet batter). Let it cool in the pan for 10 minutes before transferring to a wire rack. I know, waiting is hard – but it’s worth it!

Tips for Perfect Chocolate Chip Pumpkin Bread

Want bakery-worthy results every time? Here are my foolproof tips to take your pumpkin bread from good to “Oh my goodness, can I have the recipe?” levels of amazing:

• Room temp is your friend: Cold eggs can make your batter separate (ugh!), so take those eggs out at least 30 minutes early. No time? Submerge them in warm water for 5 minutes—works like magic!
• Measure flour right: Scoop it lightly into your measuring cup and level it off with a knife. Packed flour equals dense bread, and we want fluffy perfection.
• Cool patience: I know it’s hard, but let that loaf cool completely before slicing (about 1 hour). Cutting too soon releases steam and dries it out. Bonus? The chocolate chips set so they don’t smear everywhere!
• Pro move: If you’re serious about precision (looking at you, sous-vide precision cooker enthusiasts!), use an instant-read thermometer—the center should hit 200°F when done.

Follow these, and you’ll get that gorgeous domed top, crackly crust, and melt-in-your-mouth crumb every single time. Promise!

Variations and Substitutions

One of the best things about this chocolate chip pumpkin bread? You can tweak it a million ways to suit your taste or dietary needs! Here are my favorite twists:

Whole wheat: Swap half the all-purpose flour for whole wheat flour – it adds nuttiness and fiber without drying out the bread. Perfect for my meal planning prep when I want something hearty but still sweet.

Dairy-free delight: Use coconut oil instead of vegetable oil and dairy-free chocolate chips (I love the mini ones – they distribute better!). Just like that, you’ve got a vegan-friendly loaf.

Nut lovers unite: Fold in 1/2 cup chopped walnuts or pecans with the chocolate chips. The crunch against that soft pumpkin bread? Heavenly.

For my low-carb friends: Try a keto meal plan delivery friendly version by using almond flour and monk fruit sweetener (you’ll need to adjust quantities, but I’ve done it with great success!). Whatever your preference, this recipe is your playground – make it yours!

Storing and Freezing Chocolate Chip Pumpkin Bread

This pumpkin bread practically begs to be baked in batches—it keeps beautifully! At room temperature, just wrap it tightly in plastic or pop it in an airtight container, and it’ll stay moist for 3 days (if it lasts that long!). For longer storage, slice it up and freeze individual portions in freezer bags—they’ll be perfect for up to 3 months. When meal planning for busy weeks, I love stashing a few slices in the freezer. Pop one in the toaster straight from frozen—it’s like having fresh pumpkin bread anytime the craving hits. Pro tip: Separate slices with parchment paper before freezing so you can grab just one piece at a time. No defrosting, no mess—just instant cozy vibes!

Nutritional Information

Just a quick heads up – these numbers are estimates based on standard ingredients. Your actual nutrition may vary depending on brand choices or tweaks (like using coconut sugar or adding nuts). Here’s what you’re looking at per delicious slice:

• Calories: 250 (perfect for that mid-morning pick-me-up!)
• Fat: 10g (but hey, it’s mostly from heart-healthy pumpkin and chocolate)
• Carbs: 35g (totally worth every gram when they taste this good)
• Protein: 3g (consider it bonus fuel with all that chocolatey comfort)

Remember, nutrition is just part of the picture – the smiles this bread brings are priceless!

Frequently Asked Questions

Share Your Baking Success

Nothing makes me happier than seeing your chocolate chip pumpkin bread creations! Did it turn out perfectly moist? Did you add any fun twists? Leave a comment below or snap a pic and share it on Pinterest—I love seeing your kitchen wins. Find me there for more cozy baking inspiration (just search for Sophia’s Kitchen Adventures). Happy baking, friends—now go enjoy that warm slice!

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