As soon as the leaves start to turn, I start dreaming of anything and everything pumpkin. Not just pumpkin spice lattes, but pumpkin bread, pumpkin soup, pumpkin ravioli, you name it, I want to eat it. This Cinnamon Chocolate Chip Pumpkin Bread recipe is one of my all time favorite pumpkin recipes. I recently brought this bread to our school trunk or treat event and a Halloween party, and the plate was brought home scraped clean both times. Not only is it incredibly easy to make, but it is the perfect after school snack, quick breakfast for the kids in the morning, or delicious dessert to enjoy with a cup of coffee or tea after dinner.
You can add different spices to taste depending on your preference – ginger, chai, or even pumpkin spice to increase the pumpkin flavor. You also can add a teaspoon of vanilla or orange extract. This bread is very versatile and will easily adapt to your flavor preference. One of my personal favorites is Cinnamon Chocolate Chip Pumpkin Bread with Orange and Ginger. Next up I am going to try Vanilla Chai Cinnamon Chocolate Chip Pumpkin Bread. There are so many delicious possibilities!
One thing for sure, you won’t have this bread around for long – my family tends to devour it in a day or two.
Cinnamon Chocolate Chip Pumpkin Bread
Preheat oven to 375 degrees. Line a 9 inch loaf pan with parchment paper and spray with baking spray. Can also use a bundt pan, sprayed with baking spray.
6 ounces of butter, melted
16 ounces of pumpkin puree
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup sugar
1 cup brown sugar
3/4 cup semi-sweet chocolate chips
2 teaspoons ginger
2 teaspoons chai spices
2 teaspoons pumpkin spice
1 teaspoon vanilla extract
1 teaspoon orange extract
Sift all dry ingredients together in a large bowl.
In a separate large bowl, whisk together all wet ingredients (butter, pumpkin and eggs). Add the sifted dry ingredients to the wet ingredients and mix. Do not over mix. Fold in the chocolate chips.
Bake at 375 degrees for approximately 50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before cutting.
Adding a glaze is a nice touch for additional flavor or to dress up the bread if you are taking it to the party or serving it at dinner. You can make a regular vanilla glaze per the below. An orange glaze also is nice, using orange extract for the vanilla, or freshly squeezed orange juice for the milk in the recipe below.
1 cup confectioner’s sugar, sifted
1-2 tablespoons of whole milk (depending on desired consistency)
1/2 teaspoons vanilla extract
Whisk milk and vanilla extract into confectioner’s sugar until smooth. Drizzle over pumpkin bread. I place the pumpkin bread on a cooling rack over a parchment paper lined cookie sheet to catch any glaze that drips off the bread to re-pour over the bread. Depending on how thick you want your glaze you can apply 1-2 layers of glaze.