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Moist Chocolate Chip Pumpkin Bread with Sea Salt

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This Moist Chocolate Chip Pumpkin Bread with Sea Salt is a quick and easy one-bowl recipe that delivers ultra-moist pumpkin bread loaded with melty chocolate chips and a flaky sea salt finish. Perfect for fall baking, it’s a crowd-pleaser that makes your kitchen smell incredible.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (245g) pumpkin puree
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. Grease the exposed ends lightly with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  3. In a separate medium bowl, whisk the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds to aerate and distribute evenly.
  4. Add the dry ingredients to the wet ingredients all at once. Fold gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine.
  5. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top. Use gentle strokes to distribute evenly.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top, then add a generous pinch of flaky sea salt.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
  8. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Toasting the chocolate chips for 3-4 minutes before adding deepens their flavor. The bread tastes even better the next day—wrap and let it rest overnight. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum if needed. For dairy-free, ensure chocolate chips are dairy-free.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, moist pumpkin bread, fall baking, pumpkin recipe, sea salt pumpkin bread

Find it online: https://cheerycrisp.com/moist-chocolate-chip-pumpkin-bread-with-sea-salt/