Pumpkin Chocolate Loaf Recipe

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line with parchment paper leaving a 1-inch overhang for easy removal.

Measure and sift (or whisk) the dry ingredients to remove lumps and ensure even distribution.

Mix dry

In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 3/4 tsp salt until homogenous.

Whisk wet

In a large bowl, whisk 1 cup canned pumpkin purée with 2 large eggs until smooth. Whisk in 1 cup vegetable oil, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, and 1 tsp vanilla extract until the sugar is mostly dissolved and the mixture is glossy.

Pour the dry ingredient mixture into the wet mixture in two additions, folding gently with a spatula after each addition until just combined. Do not overmix; a few streaks of flour are okay.

Fold 3/4 cup semi-sweet chocolate chips and 1/2 cup chopped walnuts or pecans (if using) into the batter, keeping stirring to a minimum so the batter stays tender.

Transfer batter to the prepared loaf pan and smooth the top with an offset spatula. Sprinkle 1 tablespoon coarse sugar on top if you want a crunchy finish and scatter a few extra chocolate chips for appearance.

Bake in the preheated oven for 55–70 minutes, rotating the pan halfway through baking. Begin checking at 50–55 minutes: a toothpick inserted into the center should come out with a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with foil.

Remove the loaf from the oven and let it rest in the pan on a wire rack for 10–15 minutes. Run a knife around the edges, then lift the loaf from the pan using the parchment overhang and transfer to the rack to cool completely (about 1–1.5 hours) before slicing. Warm slices briefly in a toaster oven if desired.

Store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator.