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Rustic Pumpkin Bread with Chocolate and Sea Salt

This pumpkin bread features an uneven crumb and crunchy edges, highlighting a rustic, homemade appearance. The batter combines roasted pumpkin, warm spices, dark chocolate chunks, and a sprinkle of sea salt, creating a moist final loaf with a textured crust and tender interior. It’s baked until golden and slightly domed, offering a hearty, flavor-rich treat with a touch of chaos in every slice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup roasted pumpkin puree about 200g, roasted and cooled
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar light or dark
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chunks roughly chopped
  • to taste none sea salt sprinkled on top before baking

Equipment

  • Mixing bowls
  • Wooden spoon or spatula
  • Loaf pan
  • Parchment paper or butter for greasing
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or butter it well to prevent sticking.
  2. In a large mixing bowl, whisk together the roasted pumpkin puree, granulated sugar, brown sugar, and vegetable oil until the mixture feels smooth and starts to lighten in color and texture.
  3. Add the eggs one at a time, whisking well after each addition until the batter is thick, creamy, and slightly fluffy.
  4. In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt to evenly distribute the spices and leavening agents.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined—do not overmix, to keep the bread rustic and tender.
  6. Gently fold in the dark chocolate chunks, distributing them evenly throughout the batter for bursts of richness.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a pinch of sea salt over the surface for contrast.
  8. Bake in the preheated oven for about 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. You may see crackling and uneven edges forming, adding to the rustic charm.
  9. Once baked, remove the loaf from the oven, and let it cool slightly in the pan for about 10 minutes. Then transfer to a wire rack to cool completely—this helps the crust crisp up and prevents sogginess.
  10. When cool enough to handle, slice the bread with a serrated knife to reveal a moist, uneven crumb with crunchy edges, perfect for serving.
  11. Serve warm or at room temperature to enjoy the full depth of flavors, with optional additional sea salt or a smear of butter if desired.

Notes

For an extra rustic look, do not overmix the batter. Feel free to add more chocolate or sprinkle a bit more sea salt on top before baking for enhanced flavor contrast.