Pumpkin Chocolate Chip Ricotta Loaf (Printable Version)

# What You Need:

→ Dry Ingredients

01 - 2 cups (250 g) all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ¼ teaspoon ground cloves
07 - ¼ teaspoon salt

→ Wet Ingredients

08 - 1 cup (240 g) pumpkin puree
09 - 1 cup (220 g) ricotta cheese, whole milk
10 - ¾ cup (150 g) granulated sugar
11 - ⅓ cup (80 ml) vegetable oil
12 - 2 large eggs
13 - 2 teaspoons vanilla extract

→ Add-Ins

14 - 1 cup (170 g) semi-sweet chocolate chips

# Steps to Follow:

01 - Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
03 - In a large bowl, combine pumpkin puree, ricotta, sugar, oil, eggs, and vanilla extract. Whisk until smooth and well combined.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Gently fold in the chocolate chips, reserving a few to sprinkle on top if desired.
06 - Pour the batter into the prepared loaf pan. Smooth the top and sprinkle reserved chocolate chips.
07 - Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine).
08 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Additional Notes:

01 - For extra flavor, add ½ teaspoon ground ginger or a pinch of allspice.
02 - Substitute dark chocolate chips or walnuts for variety.
03 - Delicious served warm or at room temperature with a cup of coffee or chai.

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