Pumpkin Chocolate Chip Ricotta Loaf (Printable Version)

Moist pumpkin loaf with ricotta, warm spices, and melty chocolate chips. Great for cozy mornings or sweet snacks.

# The Ingredients You'll 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

# Step-by-Step Instructions:

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 Tips::

01 -
  • Easy to make with pantry and fridge staples
  • No mixer required, just a couple of bowls and a whisk
  • Richly spiced and lightly sweet with irresistible chocolate pockets
  • Stays moist for days thanks to pumpkin and ricotta
  • Kid approved and loved by adults too
02 -
  • Pumpkin puree and ricotta ensure this loaf stays moist even after a few days.
  • This loaf makes a comforting breakfast but doubles as a dessert with a cup of coffee.
  • Chocolate chips can be swapped with dark chocolate chunks or walnuts for a new flavor twist.
  • My favorite part is the way melty chocolate pools around the edges of each slice. Every autumn I make this with my kids, and the scent of baking ricotta and spices reminds me of my grandmother’s kitchen.
03 -
  • Do not overmix the batter—stir just until the flour disappears.
  • Always let the loaf cool at least fifteen minutes before removing from the pan for clean slices.
  • Reserve a few extra chocolate chips for the top to make the loaf look bakery-worthy and ensure you get chocolate in every slice.
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