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The Best Chocolate Chip Pumpkin Loaf with Sea Salt

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This incredibly moist pumpkin loaf is packed with chocolate chips and topped with flaky sea salt. It’s a simple one-bowl recipe that comes together in minutes and tastes even better the next day.

Ingredients

Scale
  • 1 (15-ounce) can pumpkin purée (425 grams)
  • 1 ¾ cups all-purpose flour (220 grams)
  • 1 cup granulated sugar (200 grams)
  • ½ cup packed brown sugar (100 grams)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract (10 ml)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips (175 grams)
  • 1 teaspoon flaky sea salt (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center of oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds.
  3. In a separate large bowl, combine granulated sugar and brown sugar. Add vegetable oil and whisk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract. Add the entire can of pumpkin purée and whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold together with a rubber spatula until no streaks of flour remain. Do not overmix.
  5. Fold in chocolate chips, reserving about 2 tablespoons for topping. Use 10-12 strokes.
  6. Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, then generously sprinkle flaky sea salt over everything.
  7. Bake for 55 to 65 minutes. At 45 minutes, check loaf; if top is browning too quickly, tent loosely with aluminum foil. Loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let loaf cool in pan on a wire rack for 15 minutes. Using parchment overhang, lift loaf out and transfer to cooling rack. Cool completely before slicing, about 1 to 2 hours.

Notes

Using the full can of pumpkin makes the loaf incredibly moist. Do not overmix the batter. The loaf tastes even better the next day after flavors have melded. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend and add ¼ teaspoon xanthan gum if needed. For a vegan version, replace eggs with flax eggs and use dairy-free chocolate chips.

Nutrition

Keywords: pumpkin loaf, chocolate chip pumpkin bread, pumpkin bread with sea salt, fall baking, pumpkin recipe, easy pumpkin bread

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