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Easy Pumpkin Chocolate Chip Bread | Best No Mixer Recipe

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This easy pumpkin chocolate chip bread is incredibly moist, tender, and packed with warm fall flavors. Made without a mixer, it’s a simple, forgiving recipe that produces a perfectly domed loaf every time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola oil)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) milk (any kind)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the two long sides. Lightly spray the exposed ends of the pan with non-stick cooking spray.
  2. In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk until evenly combined, about 30 seconds. Break up any clumps of brown sugar with your fingers.
  3. In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Whisk until smooth and fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently, just until no streaks of flour remain. A few lumps are fine—do not overmix.
  5. Fold in the chocolate chips with the spatula, about 5 to 7 strokes. Reserve about 2 tablespoons of chocolate chips to sprinkle on top.
  6. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top, pressing them in very lightly.
  7. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  8. Let the bread cool in the pan for 10 minutes. Then use the parchment paper overhang to lift the bread out and transfer it to a wire cooling rack. Cool completely before slicing, at least 1 hour.

Notes

For an extra-crispy top crust, after the bread has cooled for 10 minutes out of the pan, place it back in the turned-off oven (with the door slightly ajar) for 5 minutes. To prevent chocolate chips from sinking, toss them in a tablespoon of flour before folding into the batter. If using fresh pumpkin puree, drain it in a cheesecloth-lined strainer for 30 minutes to remove excess water.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, easy pumpkin bread, no mixer pumpkin bread, fall baking, pumpkin chocolate chip bread

Find it online: https://spoonluma.com/easy-pumpkin-chocolate-chip-bread-best-no-mixer-recipe/