One Bowl Classic Pumpkin Spice Bread (Updated)
Updated: May 5, 2019
This pumpkin bread could not be easier to make, and it's really yummy. Equipment-wise, all you need is a good whisk and a *really* large mixing bowl. You can bake this in a 10" tube pan or two standard 9"x5" loaf pans. I like that this it's a big recipe, but you could cut it in half and bake it in one loaf pan if you'd perfer.
3/4 cup (155g) unflavored vegetable oil
1/2 cup (113g) brown sugar
2 cups (410g) granulated sugar
One 15 oz (425g) can pure pumpkin (I use Trader Joe's brand)
2/3 cup (155ml) milk (can use a non-dairy milk)
3 1/3 cups (390g) All Purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 1/2 tsps kosher salt
Pinch of nutmeg
Pinch of ground ginger
Large pinch of cinnamon
1 1/2 cups, 9 oz (225g) chocolate chips (I like Trader Joe's or Ghirardelli semi-sweet)
Grease a 10" tube pan or 2 standard 9"x5" loaf pans. Preheat oven to 350° F.
In a really big bowl, whisk together the oil and the sugars. When combined, add each egg one at a time, then whisk in the pumpkin and milk.
Over the wet ingredients, add the flour, baking soda, baking powder, salt, nutmeg, ginger, and cinnamon. Whisk until mostly smooth.
Gently mix in the chocolate chips.
Bake for 60-70 mins, until the loaves (or loaf in the tube pan) spring back when lightly pressed or a cake tester inserted in the center comes out clean.
Cool in the pan for 10 minutes. Run a thin knife around the border of the bread, then if using a tube pan with a removable bottom, remove the sides. Otherwise just invert the whole thing and cool on a wire rack lined with wax paper for 30 minutes before serving.