Easy One-Bowl Pumpkin Chocolate Chip Bread (No Mixer!)
This easy one-bowl pumpkin chocolate chip bread is moist, spiced, and studded with melty chocolate chips. No mixer required, just a bowl and whisk for a cozy fall loaf that’s perfect for breakfast, snack, or dessert.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar (light or dark)
- 2 large eggs, at room temperature
- ½ cup (120ml) vegetable oil (or canola oil)
- ¼ cup (60ml) milk (whole, oat, or almond)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease well.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and glossy.
- Sprinkle flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves over the wet mixture. Stir gently with a whisk or spatula until just combined (a few streaks of flour are okay). Do not overmix.
- Fold in chocolate chips until evenly distributed.
- Let batter rest for 5 minutes to hydrate the flour and activate leavening.
- Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
- Bake for 50–60 minutes. At 30 minutes, tent with foil if top is browning too quickly. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool in pan for 10 minutes, then lift out using parchment sling and transfer to a cooling rack. Cool completely (about 1 hour) before slicing.
Notes
For best texture, use room temperature ingredients and do not overmix. Let batter rest 5 minutes before baking. Bread tastes even better on day two. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23
- Sodium: 220
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 39
- Fiber: 2
- Protein: 4
Keywords: pumpkin bread, chocolate chip, one bowl, no mixer, fall baking, easy pumpkin bread