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Quick & Easy Chocolate Chip Pumpkin Loaf with Sea Salt

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A moist, tender pumpkin loaf loaded with semi-sweet chocolate chips and topped with flaky sea salt. This one-bowl recipe comes together in under an hour and is perfect for weeknight desserts, bake sales, or unexpected guests.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola, avocado, or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 teaspoon flaky sea salt (for sprinkling)

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, or grease generously with butter or cooking spray.
  2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Fold in the chocolate chips until evenly distributed. Reserve about 1 tablespoon of chips to sprinkle on top before baking.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle the reserved chocolate chips on top, then finish with a generous sprinkle of flaky sea salt.
  7. Bake for 50-55 minutes, or until the loaf is golden brown, a toothpick inserted into the center comes out clean or with a few moist crumbs, and the edges pull away from the pan. Start checking at 45 minutes if your oven runs hot.
  8. Remove the pan from the oven and place on a cooling rack. Let cool in the pan for 10 minutes. Then, using the parchment overhang, lift the loaf out and transfer to the cooling rack to cool completely (at least 30 minutes, preferably 1 hour) before slicing.
  9. Slice with a serrated knife and serve at room temperature.

Notes

For best results, use room temperature eggs and do not overmix the batter. Check baking soda freshness by dropping a pinch into vinegar—it should bubble vigorously. Start checking the loaf at 45 minutes to avoid overbaking. Let the loaf cool completely before slicing to prevent crumbling. The loaf tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin loaf, chocolate chip pumpkin bread, quick pumpkin bread, easy pumpkin loaf, sea salt pumpkin bread, fall dessert, weeknight dessert

Find it online: https://juliamadeit.com/quick-and-easy-chocolate-chip-pumpkin-loaf-with-sea-salt/