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Easy Pumpkin Chocolate Chip Bread – Best No-Mixer Recipe

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This easy pumpkin chocolate chip bread is ridiculously moist, perfectly spiced, and studded with melty chocolate in every bite. Made in one bowl with a wooden spoon, no mixer required, it’s the perfect fall treat for busy mornings or cozy weekends.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (dark or light)
  • 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 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (113g or 1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) milk (whole, 2%, or oat milk)
  • 1 cup (175g) semi-sweet chocolate chips, divided (¾ cup for batter, ¼ cup for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the long sides for easy removal. Set aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed (about 30 seconds). Break up any clumps of brown sugar with your fingers.
  3. In a separate medium bowl or large liquid measuring cup, whisk together the pumpkin puree, melted butter, eggs, vanilla extract, and milk until smooth and fully combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a wooden spoon or silicone spatula to stir gently just until no streaks of flour remain (about 10 to 12 folds). Do not overmix; a few small lumps are okay.
  5. Add ¾ cup of the chocolate chips to the batter and fold in gently with 3 to 4 strokes until evenly distributed.
  6. Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the reserved ¼ cup of chocolate chips on top.
  7. Bake in the center of the oven for 50 to 60 minutes, or 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 about 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 sling to lift it out and transfer it to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Do not overmix the batter; overmixing develops gluten and makes the bread tough. Room temperature ingredients help the batter come together smoothly. For best results, cool completely before slicing to prevent crumbling. The bread tastes even better on day two as the flavors meld.

Nutrition

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

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