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One-Bowl Pumpkin Chocolate Chip Bread (Easy No-Mixer Recipe)

one-bowl pumpkin chocolate chip bread - featured image
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This incredibly moist and tender pumpkin chocolate chip bread comes together in one bowl with no mixer required. Perfect for cozy fall mornings or last-minute desserts, it’s packed with warm spices and melty chocolate chips.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, combine 1 cup granulated sugar, ½ cup packed brown sugar, and ½ cup vegetable or melted coconut oil. Whisk until it looks like wet sand, about 30 seconds.
  3. Add the entire can of pumpkin puree, 2 eggs, and 2 teaspoons vanilla extract. Whisk vigorously until smooth and well combined, about 45 seconds.
  4. Sprinkle 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon over the wet mixture. Do not stir yet.
  5. Using a spatula or wooden spoon, fold the dry ingredients into the wet with gentle strokes, about 10 to 12 folds, until just combined. A few streaks of flour are fine.
  6. Fold in 1 cup semi-sweet chocolate chips with 3 to 4 gentle strokes. Reserve about 2 tablespoons to sprinkle on top.
  7. Pour the batter into the prepared pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing them in slightly.
  8. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Cool in the pan for 15 minutes, then use the parchment paper to lift the bread out and transfer to a cooling rack to cool completely.
  10. Slice and enjoy once completely cool. Use a serrated knife for clean cuts.

Notes

Don’t overmix the batter to avoid a tough loaf. Use room temperature ingredients for best results. Check baking soda freshness for proper lift. Rotate the pan halfway through baking for even browning. Let the bread cool completely before slicing to prevent a gummy texture.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, one-bowl recipe, easy pumpkin bread, fall baking, no-mixer recipe

Find it online: https://cravemila.com/one-bowl-pumpkin-chocolate-chip-bread-easy-no-mixer-recipe/