Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp fine sea salt
- 2 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp nutmeg; 1/8 tsp cloves
- 1 cup (240 g) pumpkin purée (unsweetened)
- 3/4 cup (150 g) light brown sugar; 1/2 cup (100 g) granulated sugar
- 2 large eggs; 1/2 cup (120 ml) neutral oil; 1 tsp vanilla extract
- 3/4 cup (130 g) semisweet chocolate chips, plus 2 tbsp for topping
- 1/3 cup (60 g) finely chopped crystallized ginger, plus 1 tbsp for topping
- 1 tbsp turbinado sugar (topping)
Do This
- 1) Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment; lightly grease.
- 2) Whisk dry: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves.
- 3) Whisk wet: pumpkin, sugars, eggs, oil, vanilla until smooth.
- 4) Fold dry into wet just until a few flour streaks remain.
- 5) Toss chips and ginger with 1 tsp flour; fold in. Scrape batter into pan. Top with extra chips, ginger, and turbinado sugar.
- 6) Bake 55–65 minutes until a tester has just a few moist crumbs (or 200–205°F in the center). Cool 15 minutes in pan, then fully on a rack before slicing.
Why You’ll Love This Recipe
- Ultra-moist pumpkin loaf with warm spices, studded with melty chocolate and sparkly bites of crystallized ginger.
- One bowl for the wet and one for the dry means easy cleanup and consistent results.
- Keeps beautifully for days; the flavor deepens by day two.
- Flexible: swap in dark chocolate, add nuts, or swirl in cream cheese.
Grocery List
- Produce: Unsweetened canned pumpkin purée
- Dairy: Large eggs
- Pantry: All-purpose flour, light brown sugar, granulated sugar, neutral oil, vanilla extract, baking soda, baking powder, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, semisweet chocolate chips, crystallized (candied) ginger, turbinado sugar
Full Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Wet Ingredients
- 1 cup (240 g) pumpkin purée (unsweetened, not pie filling)
- 3/4 cup (150 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) neutral oil (canola, grapeseed, or light olive)
- 1 tsp vanilla extract
Mix-Ins and Topping
- 3/4 cup (130 g) semisweet chocolate chips, plus 2 tbsp for topping
- 1/3 cup (60 g) crystallized ginger, finely chopped, plus 1 tbsp for topping
- 1 tbsp turbinado sugar, for a crunchy top
Step-by-Step Instructions
Step 1: Prep the pan and heat the oven
Position a rack in the center of the oven and heat to 350°F (175°C). Line a 9×5-inch loaf pan with a parchment sling, leaving overhang on the long sides for easy lifting, and lightly grease the parchment and exposed pan.
Step 2: Whisk the dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined and lump-free. This ensures the leaveners and spices are distributed for a consistent crumb.
Step 3: Whisk the wet ingredients
In a separate bowl, whisk the pumpkin purée, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth and glossy. The mixture should look emulsified with no streaks of egg or oil.
Step 4: Combine wet and dry
Make a well in the dry ingredients and pour in the wet. Using a flexible spatula, fold gently just until a few streaks of flour remain. Avoid overmixing, which can make the loaf tough.
Step 5: Fold in the chocolate and ginger
Toss the chocolate chips and chopped crystallized ginger with 1 teaspoon of flour to help prevent sinking. Fold them into the batter, reserving 2 tablespoons chips and 1 tablespoon ginger for the top.
Step 6: Fill the pan and bake
Scrape the batter into the prepared pan and smooth the top. Sprinkle with the reserved chocolate chips and ginger, then the turbinado sugar for extra crunch. Bake 55 to 65 minutes, rotating once at 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (no wet batter) or the internal temperature reads 200–205°F (93–96°C). If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
Step 7: Cool and slice
Cool the loaf in the pan on a rack for 15 minutes, then lift out using the parchment and cool completely on the rack, about 1 hour more. Slice with a serrated knife. The crumb sets as it cools, so resist slicing while very hot for the neatest pieces.
Pro Tips
- Weigh your flour (240 g) for the most tender crumb; too much flour makes quick breads dense.
- Room-temperature eggs whisk more easily into the pumpkin and help the loaf rise evenly.
- Tossing the chips and ginger with a little flour keeps the mix-ins suspended instead of sinking.
- Use mini chocolate chips for extra-even distribution in every slice.
- Let the loaf rest overnight, wrapped, for deeper spice flavor and a moister crumb.
Variations
- Dark chocolate espresso: Swap in dark chocolate chips and add 1 teaspoon espresso powder to the wet ingredients.
- Nutty crunch: Fold in 1/2 cup (60 g) toasted chopped pecans or walnuts with the chips and ginger.
- Cream cheese swirl: Beat 6 oz (170 g) cream cheese with 3 tbsp sugar and 1 egg yolk; dollop over the batter and swirl before baking.
Storage & Make-Ahead
Store cooled slices airtight at room temperature for up to 3 days, or refrigerate up to 5 days. For longer storage, wrap the whole loaf or individual slices tightly and freeze for up to 3 months; thaw at room temperature or warm in a 300°F (150°C) oven for 8–10 minutes. Batter can be mixed and held refrigerated up to 6 hours before baking; bring to room temperature while the oven preheats and bake as directed.
Nutrition (per serving)
Approximate per slice (10 slices): 380 calories; 18 g fat; 53 g carbohydrates; 31 g sugars; 5 g protein; 2 g fiber; 220 mg sodium.
