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Kid-Approved Chocolate Chip Pumpkin Loaf with Sea Salt

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This Kid-Approved Chocolate Chip Pumpkin Loaf with Sea Salt is the perfect snack that both kids and adults will love. It’s quick, easy, and made with simple pantry ingredients, topped with flaky sea salt for a bakery-style finish.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (any kind)
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 teaspoon flaky sea salt (for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly lighter in color, about 1 minute. Add the pumpkin puree, vegetable oil, vanilla extract, and milk. Whisk until fully combined.
  4. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  5. Reserve about 2 tablespoons of chocolate chips for the top. Fold the remaining chocolate chips into the batter with a few quick strokes.
  6. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top, then finish with a generous pinch of flaky sea salt.
  7. Bake for 50-60 minutes. At the 40-minute mark, check the top; if browning too quickly, tent loosely with aluminum foil. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the loaf cool in the pan for 10 minutes. Then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing, about 1 hour.

Notes

For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use oat milk and dairy-free chocolate chips. If you don’t have pumpkin pie spice, use 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves. Let the loaf cool completely before slicing to prevent crumbling. The sea salt on top will soften after a day; sprinkle fresh salt on each slice before serving for a crunchy experience.

Nutrition

Keywords: pumpkin loaf, chocolate chip pumpkin bread, kid-friendly, fall baking, easy pumpkin recipe, sea salt pumpkin bread

Find it online: https://fizzlefork.com/kid-approved-chocolate-chip-pumpkin-loaf-with-sea-salt/