Description
A moist and delicious loaf combining the flavors of pumpkin and chocolate with the creaminess of ricotta cheese.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup (240 g) pumpkin puree
- 1 cup (220 g) ricotta cheese, whole milk
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, combine pumpkin puree, ricotta, sugar, oil, eggs, and vanilla extract. Whisk until smooth and well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Gently fold in the chocolate chips, reserving a few to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle reserved chocolate chips.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine).
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure to use canned pumpkin puree for best results.
- This loaf can be stored in an airtight container for up to 5 days.
- Freezing the loaf is also an option; just wrap it well in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg