One Bowl Pumpkin Bread With Chocolate Chips

I love how easy this pumpkin bread recipe is to make in one bowl, and it's not overly sweet. It is made with pure pumpkin puree, and fall spices and I added some chocolate chips, as my family loves it this way.

​Why you will love this recipe

• Easy recipe: this bread is made in one bowl and you will not need an electric mixer or other special equipment. 
• Moist: butter and Greek yogurt create the most moist crumb.
• Perfect for fall: it is made with just the right amount of pumpkin spice warm spices. 
• Different ways to serve: besides enjoying a slice as a tasty snack, check out other ways to serve it further in this post.

Ingredients

Please, see the recipe at the end of this post for the ingredients quantities. 

• Pure pumpkin puree: It needs to be without added sugar or any other ingredients. You can also use homemade pumpkin puree.
• Eggs: to make the bread light.
• Sugar: I used granulated and dark brown sugar. You can use only granulated sugar.
• Butter: you will need to melt it in the microwave before adding it to the batter.
• Plain Greek yogurt: it adds a slight tang and makes the texture moist. 
• Flour: I used all-purpose unbleached flour. 
• Pumpkin spice mix: you can use a store-bought one or make your own by combining ground cinnamon, nutmeg, ground ginger, and a teaspoon, ground cloves. 
• Baking powder and baking soda: you will need both for the best results. 
• Salt: balanced the rich and sweet taste of the bread.
• Chocolate chips: You can skin them, but I prefer it this way with chocolate. You can also use chopped nuts or dry fruit. 

How to make this one-bowl pumpkin bread

In a large bowl, add eggs and whisk them briefly. Now, add pumpkin puree, sugars, melted butter, and Greek yogurt.

Now, add flour, pumpkin spice mix, baking soda, baking powder, and salt. Use a silicone spatula to mix the batter, just until combined. Do not over-mix it.

Fold the chocolate chips gently, leaving some for the top. 

Line the baking loaf pan with parchment paper. Pour the batter into the prepared pan, making it even on top. Sprinkle with more chocolate chips on top.

Bake the bread for about 55-65 minutes at 350°F or until the top becomes golden browned and cracked in the middle and the toothpick inserted in the center of the loaf comes out clean.

Let the bread cool down for about 10 minutes in the load pan. Remove from the pan and let it cool down for at least 10 more minutes before slicing it. Slicing while hot, might make it fall apart.

Nataliia's tips

• Use pure pumpkin puree without added sugar or spices (not the pumpkin pie filling)
• Do not worry about using all 3 eggs, pumpkin puree may make bread dense and eggs solve the problem.
• Do not over-mix the batter. Sweet bread and muffin batters do not like to be over-mixed.
• If you do not have a toothpick, use an instant-read thermometer. The internal temperature should be 200-205°F when done.

​Storage instructions 

This pumpkin bread will last at room temperature for 2 days. I prefer storing it in the fridge, which will keep it fresh for up to a week.

You can also wrap individual slices in a plastic wrap and store them in the freezer for up to 2 months.

Pumpkin bread fun serving ideas

With cream cheese: spread some cream cheese or butter on top for a tasty breakfast or snack.

With nut butter: I love it toasted with some almond butter and a drizzle of honey or maple syrup. 

With some ice cream: serve it warmed up with a scoop of vanilla ice cream. 

As a French toast: use sliced pumpkin bread to make delicious French toast.

Recipe FAQ

Can I double this recipe?

Yes, you can easily double the recipe to make more than 1 load for sharing or freezing.

More fall sweet recipes to try

• Easy chocolate and pear cake
• Apple banana and carrot muffins
• Banana and chocolate muffins
• Apple sponge cake 
• Pumpkin spice hummus
• Acorn squash bread with chocolate chips

📖 Recipe