Fall is here, and there’s nothing cozier than the smell of pumpkin baking in the oven. This pumpkin chocolate chip loaf is soft, moist, and packed with warm autumn spices. We couldn’t resist adding dark chocolate chips—but you can swap in any mix-ins you love, like white chocolate, nuts, or dried fruit!
While the loaf is the star, this recipe also easily doubles as muffins if you prefer smaller, grab-and-go treats.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour (we used a gluten-free 1:1 mix)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ½ cup (115 g) unsalted butter, melted (or neutral oil)
- ½ cup (100 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1 cup (240 g) pumpkin puree (canned or homemade)
- 1 tsp vanilla extract
- ½ cup (90 g) dark chocolate chips (or any mix-ins you prefer!)
Instructions for the Loaf
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
- Gradually fold in the dry ingredients until just combined. Don’t overmix!
- Fold in chocolate chips (or your preferred mix-ins).
- Pour batter into prepared loaf pan and smooth the top. Bake 50–60 minutes, or until a toothpick comes out clean.
- Allow the loaf to cool slightly before slicing and serving.
Optional Muffin Version
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Divide the batter evenly among the cups.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Let muffins cool slightly before enjoying.
This loaf is perfect for cozy mornings with a cup of coffee, or as an afternoon treat. We couldn’t wait to taste it ourselves—some slices didn’t even make it past the cooling rack!
Pro tip: Feel free to mix in any chips, nuts, or dried fruit you love—this recipe is forgiving and fun to customize.