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Cozy Chocolate Chip Pumpkin Loaf with Sea Salt – Easy Fall Recipe

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This cozy chocolate chip pumpkin loaf with sea salt is a happy accident turned into the only fall loaf I make. It’s denser, richer, with a crust that crunches slightly, and pockets of gooey chocolate against spiced pumpkin.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon flaky sea salt
  • Optional: 2 tablespoons turbinado sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan and line it with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk for about 20 seconds to aerate the flour and distribute the spices evenly. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, melted butter, and vanilla extract. Whisk until smooth and well combined.
  4. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold gently. Stop mixing as soon as you no longer see dry flour. A few lumps are fine.
  5. Add the chocolate chips to the batter. Fold them in with just three or four strokes. Reserve about 2 tablespoons of chips to sprinkle on top for a prettier presentation.
  6. Pour the batter into the prepared loaf pan. Use the spatula to spread it evenly to the edges. Sprinkle the reserved chocolate chips on top, then gently press them into the batter so they don’t roll off during baking.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The top should be golden brown and cracked beautifully. If the top is browning too quickly after 35 minutes, tent the pan loosely with aluminum foil.
  8. Let the loaf cool in the pan on a wire rack for 15 minutes. Then use the parchment paper to lift it out and transfer it to the rack to cool completely.
  9. Once the loaf is completely cool, sprinkle the flaky sea salt evenly over the top. If you’re using turbinado sugar, sprinkle it on before baking for a crunchy crust.

Notes

This loaf tastes even better on day two. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free option, use melted coconut oil instead of butter and dairy-free chocolate chips. The texture will be slightly different but still delicious.

Nutrition

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

Find it online: https://clunkcook.com/cozy-chocolate-chip-pumpkin-loaf-with-sea-salt-easy-fall-recipe/