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Kid-Approved Triple Chocolate Chip Pumpkin Bread: Easy 1-Bowl Recipe

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This easy one-bowl pumpkin bread is packed with triple chocolate chips—milk, dark, and white—for a moist, tender loaf that’s perfect for bake sales, breakfast, or any fall occasion. It’s a crowd-pleaser that comes together in about an hour with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves)
  • ¼ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (canola or melted coconut oil work)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 cup chocolate chips, divided (⅓ cup milk, ⅓ cup dark, ⅓ cup white)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cocoa powder until no lumps remain.
  3. Add granulated sugar, brown sugar, and vegetable oil to the dry mixture. Stir with a whisk until it resembles wet sand; do not overmix.
  4. Add eggs, vanilla extract, and pumpkin puree. Stir until smooth and thick, with no streaks of flour. Avoid overmixing.
  5. Reserve 2 tablespoons of chocolate chips for topping. Gently fold the remaining chips into the batter with a rubber spatula, about 10 folds.
  6. Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate chips on top. Tap pan gently on counter to release air bubbles.
  7. Bake for 55-65 minutes, checking at 50 minutes. Insert a toothpick into center—if it comes out clean or with a few moist crumbs, it’s done. If top browns too fast, tent with foil.
  8. Cool in pan for 10-15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing.

Notes

Don’t overmix the batter to keep the bread tender. Use room temperature eggs to avoid a lumpy texture. If pumpkin puree is watery, blot with a paper towel. Let bread cool completely before slicing to prevent crumbling. For best results, weigh flour: 1 ¾ cups = about 210 grams.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, triple chocolate pumpkin bread, easy pumpkin bread, one bowl pumpkin bread, fall baking, bake sale recipe

Find it online: https://daintydine.com/kid-approved-triple-chocolate-chip-pumpkin-bread-easy-1-bowl-recipe/