One Bowl Chocolate Chip Pumpkin Bread baked to share

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 straightforward recipe to make that gives you two especially tender and flavorful loaves of bread that are straightforward to mix 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 tender 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 house-made 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 the mother-in-law, and Use it all the time!
• With any leftover pumpkin puree you have, Try 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!