Pumpkin Chocolate Chip Ricotta Loaf

This cozy loaf delivers everything I crave on a crisp fall morning—pumpkin warmth, creamy ricotta, and melty chocolate chips all bundled in a tender, moist crumb. It is perfectly spiced and so easy to pull together that it has become my go-to for breakfast, snacking, or a simple dessert when friends drop by.

I first baked this loaf after a pumpkin patch trip to use up extra puree, and my family devoured it before it even cooled.

Ingredients

• All-purpose flour: Creates structure and helps the loaf hold together. For best results, use fresh flour not stored near strong odors.
• Baking powder and baking soda: Make the loaf rise for a light texture. Always check that your leaveners are not expired.
• Ground cinnamon, nutmeg, and cloves: Lend autumn warmth and depth. Use fresh ground for more intense flavor.
• Salt: Balances sweetness and sharpens flavors. Sea salt is my go-to.
• Pumpkin puree: Gives the bread its moist crumb and earthy taste. Choose 100 percent pumpkin, not pie filling.
• Ricotta cheese: Makes the loaf tender and rich. Use whole milk ricotta from the refrigerated dairy section for best texture.
• Granulated sugar: Sweetens without overpowering the spices. Fine pure cane sugar gives a lovely crumb.
• Vegetable oil: Keeps the loaf soft and moist. Neutral oil like canola or sunflower works well.
• Eggs: Help bind and add richness. Use large eggs at room temperature for a smoother batter.
• Vanilla extract: Enhances the chocolate and pumpkin. Go for pure vanilla for the best scent.
• Semi-sweet chocolate chips: Provide gooey pockets with each slice. Choose a quality brand with real cocoa butter and glossy appearance.

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit. Make sure it is fully preheated before you start baking. Line a 9 by 5-inch loaf pan with parchment paper so the loaf comes out easily.

Mix Dry Ingredients:

In a medium bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt for several seconds. This blends the spices with the flour so every bite is flavorful.

Combine Wet Ingredients:

In a large bowl, whisk the pumpkin puree, ricotta, sugar, oil, eggs, and vanilla extract until the mixture is perfectly smooth and creamy. Take your time here as this helps the loaf crumb stay tender.

Fold in Dry Ingredients:

Gently sprinkle your dry mixture over the wet and slowly fold with a spatula until just combined. Do not overmix or the loaf will be tough. A few small flour streaks are fine.

Add Chocolate Chips:

Reserve a handful of chocolate chips for the top and gently fold the rest into the batter. Fold just until the chips are evenly distributed and avoid stirring vigorously.

Fill the Pan and Top:

Transfer the batter into your prepared loaf pan. Smooth the top with the spatula and scatter the reserved chocolate chips over the surface for an extra tempting look.

Bake:

Place the loaf on the center rack and bake for about fifty-five minutes. Check at fifty minutes. Insert a toothpick into the center. If it comes out clean with a few melted chocolate streaks, it is done.

Cool and Slice:

Let the loaf cool in the pan for fifteen minutes so it sets up. Then transfer to a wire rack using the parchment paper and let it cool completely. Slicing while warm gives messier but delicious slices.

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Storage Tips

Wrap leftover slices tightly in plastic or store in an airtight container at room temperature for up to three days. For longer storage, refrigerate the loaf where it will stay fresh for a week. To freeze, wrap slices individually so you can grab one for a quick breakfast and rewarm in a toaster oven.

Ingredient Substitutions

No ricotta? Try cottage cheese blended until smooth or Greek yogurt for tang. Different chocolate chips such as dark or milk chocolate bring out new flavors. You can also use hazelnuts or pecans for added crunch and a hint of nuttiness.

Serving Suggestions

This loaf is wonderful slightly warmed with an extra pat of butter or a dollop of whipped cream. For brunch, serve with Greek yogurt and fresh berries. For dessert, top with a drizzle of maple syrup or a scoop of vanilla ice cream.

Cultural and Seasonal Context

Pumpkin bread has roots in American fall traditions as a way to use up seasonal squash. Ricotta adds an Italian touch, blending creamy richness common in Mediterranean pastries. Making this loaf fills your home with nostalgic fall spice scents that signal sweater weather and cozy weekends.

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Common Questions

→ How do I store leftover pumpkin chocolate chip ricotta loaf?

Wrap cooled slices tightly and keep at room temperature for up to 2 days, or refrigerate for 5 days.

→ Can I freeze this loaf?

Yes, wrap individual slices in plastic wrap and freeze in a sealed bag for up to 2 months. Thaw before serving.

→ What can I substitute for ricotta cheese?

Try using full-fat Greek yogurt or cottage cheese blended until smooth as alternatives to ricotta.

→ How do I know when the loaf is done baking?

Insert a toothpick into the center. If it comes out mostly clean with some melted chocolate, it’s ready.

→ Can I add nuts or change the chocolate chips?

Yes, chopped walnuts or dark chocolate chips add variety and texture to this loaf.