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One-Bowl Pumpkin Chocolate Chip Bread: Easy No Mixer Recipe

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This one-bowl pumpkin chocolate chip bread is tender, spiced just right, and loaded with melty chocolate in every bite. It’s quick, easy, and requires no mixer—perfect for fall baking.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (canola or melted coconut oil also work)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups (220g) all-purpose flour (spooned and leveled)
  • 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 (plus 1 tablespoon flour for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the long sides for easy removal.
  2. In a large mixing bowl, combine the wet ingredients: 1 cup pumpkin puree, 1 cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, 2 room-temperature eggs, and 2 teaspoons vanilla extract. Whisk or stir vigorously with a wooden spoon until smooth and glossy.
  3. Add the dry ingredients directly into the same bowl: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Sprinkle them over the wet mixture.
  4. Stir until just combined using a folding motion. Stop as soon as no white flour streaks remain. A few small lumps are fine—do not overmix.
  5. Toss 1 cup of chocolate chips with 1 tablespoon of flour (from the measured amount) to prevent sinking. Gently fold them into the batter with 5-6 strokes.
  6. Pour the batter into the prepared loaf pan. Spread evenly to the edges. Tap the pan on the counter 2-3 times to release air bubbles.
  7. Bake for 55-65 minutes on the middle rack. After 50 minutes, check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  8. Cool in the pan for 10 minutes on a wire rack. Then lift the bread out using the parchment paper overhang and transfer to the rack to cool completely before slicing.

Notes

For best texture, use thick, smooth pumpkin puree. If your puree is watery, blot it with a paper towel before measuring. Tossing chocolate chips in flour prevents them from sinking. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better the next day as flavors meld.

Nutrition

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

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