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Wholesome Chocolate Chip Pumpkin Loaf with Sea Salt

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A tender, moist pumpkin loaf studded with dark chocolate chips and finished with flaky sea salt. Made with coconut sugar and maple syrup for a healthier twist on a fall classic.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ⅔ cup coconut sugar
  • ¼ cup maple syrup
  • ⅓ cup melted coconut oil or avocado oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup plain Greek yogurt or unsweetened applesauce
  • ¾ cup dark chocolate chips (60% cacao)
  • 1 tablespoon all-purpose flour (for tossing with chocolate chips)
  • 1 ½ teaspoons flaky sea salt (like Maldon)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends with coconut oil.
  2. In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt.
  3. In a large bowl, combine 1 cup pumpkin puree, ⅔ cup coconut sugar, ¼ cup maple syrup, ⅓ cup melted coconut oil, 2 large eggs, 1 teaspoon vanilla extract, and ⅓ cup Greek yogurt. Whisk until smooth.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix.
  5. Toss the chocolate chips with 1 tablespoon flour. Gently fold into the batter, reserving about 2 tablespoons for the top.
  6. Pour the batter into the prepared loaf pan. Spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle reserved chocolate chips on top, then sprinkle 1 teaspoon of flaky sea salt evenly over the surface.
  7. Bake for 50-55 minutes. At 45 minutes, start checking for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 15 minutes.
  8. Cool in the pan for 15 minutes. Use parchment handles to lift the loaf onto a wire rack. Sprinkle remaining ½ teaspoon flaky sea salt on top while warm. Cool completely (about 1 hour) before slicing.

Notes

For best results, use room temperature eggs and yogurt. If pumpkin puree seems watery, drain in a fine-mesh sieve for 15 minutes. Dark metal pans may require reducing oven temperature by 25°F. The loaf cracks on top naturally—this is normal and desirable. Flavors deepen after a day or two.

Nutrition

Keywords: pumpkin loaf, chocolate chip pumpkin bread, fall recipe, pumpkin dessert, sea salt, healthy pumpkin bread, coconut sugar, easy pumpkin recipe

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