Pumpkin Chocolate Chip Loaf (Print Version)

Moist spiced pumpkin loaf, rich with chocolate chips—great for breakfast, dessert, or snacking any time.

# Components:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves

→ Wet Ingredients

08 - 1 cup canned pumpkin purée
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1/4 cup milk
12 - 3/4 cup granulated sugar
13 - 1/4 cup brown sugar
14 - 1 teaspoon vanilla extract

→ Mix-ins

15 - 3/4 cup semi-sweet chocolate chips

# Directions:

01 - Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until thoroughly combined.
03 - In a large bowl, whisk the pumpkin purée, large eggs, vegetable oil, milk, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and uniformly blended.
04 - Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. It is crucial not to overmix the batter at this stage.
05 - Gently fold in the semi-sweet chocolate chips. Reserve a small handful to sprinkle decoratively on top of the batter before baking.
06 - Pour the prepared batter into the greased and lined loaf pan, ensuring the surface is smooth. Sprinkle the reserved chocolate chips evenly over the batter.
07 - Bake for 50–60 minutes. Test for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached.
08 - Allow the loaf to cool in the pan for approximately 10 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.

# Expert Advice:

01 -
  • Ready in just over an hour with minimal hands-on time
  • Uses pantry staples you likely already have
  • Perfect balance of pumpkin flavor and chocolate indulgence
  • Makes your house smell absolutely heavenly
02 -
  • Each slice contains real pumpkin offering vitamin A and fiber
  • The recipe creates a loaf that stays moist for days without becoming soggy
  • Can be made ahead and frozen for unexpected guests
03 -
  • The true secret to this perfect pumpkin loaf lies in patience. Let the batter rest for 10 minutes before baking to allow the flour to fully hydrate and the leavening agents to activate. This small step results in a more tender crumb and even rise.
  • When measuring flour, use the spoon-and-level method rather than scooping directly with the measuring cup. This prevents compaction and using too much flour, which would create a dense loaf. And remember, the toothpick test isn't looking for completely dry—a few moist crumbs indicate perfect doneness, while a clean toothpick might mean it's overbaked.
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