The cooler temps have arrived, and we are now fully into all the fall desserts, like this One Bowl Chocolate Chip Pumpkin Bread recipe! It’s a super easy recipe to make that gives you two incredibly moist and delicious loaves of bread that are easy to make and filled with chocolate chips and all the fall flavors of pumpkin, cinnamon, cloves, and nutmeg in each bite! Keep one loaf for yourself and give the other one to a friend, coworker, or neighbor!
Making the Recipe
This moist chocolate chip pumpkin bread recipe comes together easily in just one large mixing bowl using all of the ingredients noted below. After mixing everything together, divide the mixture evenly into two prepared loaf tins, and bake for 60-75 minutes.
Chocolate Chip Pumpkin Bread Ingredients
- Granulated Sugar
- Large-size Eggs
- Canned Pumpkin Puree – do not use pumpkin pie filling as it’s not the same thing!
- Vegetable Oil
- Unsweetened Applesauce
- All-Purpose Flour
- Salt
- Baking Soda
- Cinnamon
- Ground Cloves
- Nutmeg
- Chocolate Chips – you can use semi-sweet or milk chocolate chips
Quick Tips for Making the Best Pumpkin Bread
I’ve included some suggested tips below to help make your homemade chocolate chip pumpkin bread come out perfect!
- For this pumpkin bread recipe, I used my 2 Jamie Oliver non-stick loaf tins. They’re nicely made and wash well after baking!
- If you don’t have a flour-based baking spray, you can choose to grease them with shortening and a little bit of flour.
- Secondly, you can add a parchment paper sling to fit each loaf tin. This helps with removing them from the tins for cooling. Just make sure to lightly spray or grease the parchment paper once it’s placed, so it doesn’t stick to the bread. I fold and crease the parchment paper over the edges to keep them from moving too much.
- I divide the pumpkin bread into two loaf tins using my OXO food scale, this way it gives me the same size loaves. In addition, it goes up to 11 pounds, has a pull-out display, and it also has a zero function in between weighing your ingredients. It was a gift from my mother-in-law, and I use it all the time!
- With any leftover pumpkin puree you have, I suggest keeping it in a tightly stored container in your fridge. It will keep for 3-5 days.
- The recommended baking time for this chocolate zucchini bread recipe is 60-75 minutes at 350ºF. I initially checked my loaves at the 60-minute mark and left them in for an additional 10 minutes.
- With my one bowl chocolate zucchini bread recipe, a few of my readers told me they have made them into mini loaves, which, to me, is just genius!
More Popular Pumpkin Treats to Try!
If you tried this Chocolate Chip Pumpkin Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Chocolate Chip Pumpkin Bread
Author: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 2nd level mark and preheat the oven to 350ºF. Generously spray 2 bread loaf tins with a flour-based baking spray – or grease with shortening and lightly flour. Set aside.
- In a large-size bowl, whisk together the granulated sugar, eggs, pumpkin puree, vegetable oil, and unsweetened applesauce until well combined.2 cups Granulated Sugar, 4 Large Eggs, 2 cups Canned Pumpkin Puree, 1/2 cup Vegetable Oil, 1/2 cup Unsweetened Applesauce
- Add in the all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg. Mix until combined.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
- With a spoon or spatula, stir in the 8 ounces of chocolate chips.12 oz Semi-Sweet Chocolate Chips
- Evenly divide the bread mixture into the two prepared loaf tins, top with the remaining 4 ounces of chocolate chips, then bake for 60-75 minutes or until an inserted toothpick comes out clean.
- Cool the Chocolate Chip Pumpkin Bread loaves in the pans for approximately 5-10 minutes before removing them from the tins and transferring them to cooling racks to cool completely.
Recipe Notes
- You can also use milk chocolate chips in place of semi-sweet chocolate chips.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Can we use gluten free flour ?
I didn’t test the recipe with it, but if you use a 1:1 gluten-free flour it might be fine. If you try it this way, let us know how it turns out!
Hi! Anything else I can use if I don’t have applesauce?
Hi! You can use vegetable oil in place of the applesauce. Same amount.
The recipe says to mix in vanilla but doesn’t give an amount in the ingredients list! I winged it and it was delicious!
Hi Haley! I saw your comment over on Instagram (hope you saw it). That was an error on my part as the vanilla is not actually in the recipe! I’ve corrected the post to remove it. Thank you for taking the time to make it and I’m glad you enjoyed it!
This recipe was perfect! We ate both loaves in just a matter of days. Thank you! I will definitely be making this again soon.
I’m so glad this was a bit hit! It never lasts long in my house either! 🙂
This is such a delicious recipe. It is moist and flavourful and has the perfect amount of sweetness without it being too sweet. I love pumpkin purée and love baking with it and so am always looking for new pumpkin recipes. This is perfect for the fall season and will def be making this again in the coming months.
Thank you so much for making it, Natasha!