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Embracing the cozy autumn days with this Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread. Moist pumpkin bread made with spiced pumpkin butter, studded with chocolate chips, and swirled with sweet cinnamon sugar. Perfect for all of the autumn weekends ahead, and best enjoyed warm right out of the oven with a generous smear of salted butter.
Tuesdays can often be a bit boring, but we can make them a little more exciting (and delicious) with this delicious swirled pumpkin bread. Promise you, this is the best pumpkin bread recipe.
I know there are about a million and one pumpkin bread recipes out there. So before I began testing this recipe, I definitely asked myself, do we really need yet another pumpkin bread recipe? Questionable, but the bottom line…the sound of this bread just excited me too much. And when little Asher picked out this recipe over a handful of others (all of which involved chocolate), well I knew it needed to be made.
She even chose this bread over a Harry Potter themed dessert. I was shocked.
I took this as a sign and blocked out all of my other “but this” or “but that’s” and dove into the recipe. And you know something? I’m pretty happy I did because I can confidently say, that this is one of the best loaves of pumpkin bread I’ve ever created.
And yes, I still very much love last year’s cream cheese swirled pumpkin bread. But this bread? It is so different, and both breads are delicious in their own way.
The history.
This is yet another recipe concept I’ve had now for over a year. It all started a year ago last September when I shared my cream cheese swirled pumpkin bread. I shared a set of Instagram story frames showing a few different pumpkin bread variations. I was testing different flavors. In the end, I decided to go with a cream cheese pumpkin bread.
Ever since that day though, I’ve had this concept in the back of my head. I knew it needed chocolate chips, and I knew it needed thick cinnamon swirls throughout. I tested something similar(ish) a year ago but knew I couldn’t share two pumpkin bread recipes in the same season. So I waited. And now here we are, a little over a year later. I really feel this bread is even more amazing than what I had pictured…thanks to just a few tweaks.
This pumpkin bread is easy, here are the details.
This is a “quick bread” meaning it doesn’t require the use of yeast or anything fancy. That said, it does have one key ingredient that makes all the difference…see secret #1 below.
Now, in a large bowl, mix all the wet ingredients with the dry ingredients, add chocolate chips, then swirl the batter with cinnamon sugar.
Tip: If you love baking with pumpkin during the fall, stock up now with this 12-pack of organic pumpkin. This is not an ad, it’s just what (and how) I buy my pumpkin purée. Plus, I love that I never run out…even when the grocery store has a shortage.
Two little secrets to creating the best pumpkin bread.
Secret #1, use spiced pumpkin butter, not pumpkin purèe. This IS KEY. Pumpkin butter is more reduced down than pumpkin purèe. It contains less moisture, so it has much more of a concentrated pumpkin flavor. You can use my homemade pumpkin butter or pick some up at Trader Joe’s, Whole Foods, your local market, or via Amazon…though I am partial to my homemade recipe. Just make sure your pumpkin butter is spiced for the very best flavor.
Secret #2, a thick swirl of cinnamon sugar throughout…and a sprinkle on top too for a nice crunch.
Oh, and all you chocolate lovers out there, be sure to add the chocolate chips…a must as well. For very obvious reasons.
Simple, right? But the true key to this bread really does lie within the pumpkin butter.
Ever since I made my pumpkin butter chocolate chip cookies, I’ve been curious to find out what a pumpkin bread made with pumpkin butter would turn out like. I’m excited to report back that it’s so. darn. good! The pumpkin butter makes all the difference.
To recap, this pumpkin bread is…
…easy to make, requires nothing fancy, and is simple to prep.
…full of actual pumpkin flavor – and actual pumpkin.
…swirled with cinnamon sugar, so kind of like a snickerdoodle pumpkin bread.
…studded with chocolate chips.
…perfectly crisp on the top, but soft, moist, sweet, and so delicious inside.
The very best thing you can bake up this week. Because it’s always a good idea to do some mid-week fall baking, especially when pumpkin butter and cinnamon sugar are all involved.
All the very best ingredients….all together.
Just one more thing, make sure you enjoy this warm, with a smear of salted butter. Promise, it’s so good.
Looking for other pumpkin recipes? Here are a few ideas:
Gooey Chocolate Chip Cookie Pumpkin Pie
Pumpkin Butter Chocolate Chip Cookies
Cheese Swirled Pumpkin Bread with Salted Maple Butter
Chai Pumpkin Cake with Maple Browned Butter Frosting
Lastly, if you make this Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Servings: 1 loaf
Calories Per Serving: 2873 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup pumpkin butter (see note for substitute)
- 1/2 cup pumpkin puree
- 1/2 cup melted salted butter
- 1/2 cup pure maple syrup
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon plus 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
Instructions
- 1. Preheat the oven to 350° F. Grease a (9x5 inch) bread pan.2. In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, melted butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, ginger, cloves, and salt, mix until just combined. Fold in the chocolate chips. 3. In a bowl, combine the granulated sugar with the remaining 1 tablespoon of cinnamon.4. Spoon half the pumpkin batter into the prepared pan. Sprinkle with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.5. Transfer to the oven and bake for 55-65 minutes, or until the center is just set. I usually cover the bread with foil at the 30 minute mark to prevent the top from burning. 6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter (you should do this!). Enjoy!
Notes
Pumpkin Butter Substitute: you can use 1/2 cup additional pumpkin puree plus 2-4 tablespoons all purpose flour. Start with 2 tablespoons flour, then add 1-2 tablespoons more of the dough feels a little to wet. Don't add more than 1/4 cup additional flour.
This post was originally published on October 6, 2020
Love it!! So good, especially warm. I made it for the first time yesterday and already made a second loaf today to drop off to some quarantined family members, who also loved it.
Hi Tieghan, letting you know this recipe is another hit! Also, I wanted to comment because I saw some people wondering if they could make with oil instead of melted butter, and with sugar or brown sugar instead of maple syrup. I did both and it turned out fantastic. I subbed exact amounts of sunflower oil and brown sugar. I did oil instead of melted butter because my son has a dairy allergy, and the sugar simply because I was out of maple syrup. And – I doubled the recipe with absolutely no problems. Thank you for a decadent addition to my pumpkin bread recipe collection!
Hi Tieghan- I’m making this recipe in four, 5.75 in. x 3 in. x 2.5 in. loaf pans as gifts for Thanksgiving! How do you suggest that I adjust the baking time and/or recipe? Thanks!
Hey Karen,
I would keep the baking temp the same but start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This bread came out so good! Looked pretty and tasted even better. Used fresh roasted pumpkin since I can’t get canned where I live in Switzerland.
This bread came out so good! Looked pretty and tasted even better. Used fresh roasted pumpkin.
I am really glad this turned out so well for you, Crie! Thank you! xTieghan
This recipe is absolutely delicious! All of my coworkers couldn’t get over how yummy it was!! I’ve made it 2 times now and I’m going to make it again next week for thanksgiving!
Wow love that! And so sweet that you shared this with them! Thank you so much Taylor! xTieghan
I LOVE this recipe! I’ve made it several times and just made two more loaves tonight. I want to give them as gifts but I’m not sure how to wrap them so they’ll stay crisp on the outside and moist on the inside. Any suggestions?
Hey Judy,
I am so glad you have been enjoying the recipe! I would just wrap with plastic wrap:) xTieghan
Hi I am making your cinnamon chocolate chip pumpkin bread today. Can I freeze it for Thanksgiving? Does it freeze well? And if so what is the perfect way to freeze?
Thank you
Love following you
Hey Jill,
I would wrap in plastic wrap and then freeze. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this bread this past weekend with a friend. We made one loaf of bread as stated with the recipe exactly as written. We made another bread gluten free with King Arthur’s Gluten Free blend. I added about 1/2 cup extra of gluten free flour to the gluten free loaf. Both turned out amazing.
Hi Cheri! I am really glad this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
If you substitute sugar/brown sugar for the maple syrup, is it a 1:1 swap?
Thanks
Hey Sara,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Okay so attempted this recipe with gluten free flour (bf request) and in a 11×6 glass pan (all I had at the time) and it completely exploded in the oven ?? face slap. Any ideas where I went wrong???? Followed recipe very well except those items. Eggs weren’t quite room temp, but I don’t think that would have caused the over flow. Too small of a pan?
Thank goodness for your advice to start testing before Turkey day!!!
Hey Taylor,
So sorry you had issues with the recipe. What do you mean exploded? GF flour shouldn’t be an issue with this recipe. Next time, try using a metal loaf pan. I hope this helps for next time. xTieghan
I have this baking in the oven right now and can’t wait to try it! I was surprised by how much cinnamon sugar I had to work with and was nervous to overdo it–I ended up doing two tablespoons in the middle, and two on top, but still had a ton left over. Should I have put all of the rest in the middle? Thanks so much!
Hey Hilary,
No worries, I think it will still be totally fine, but for next time yes you can really layer it on in the middle. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! If I’m using unsalted butter, how much salt should I add separately to make up for it? Thank you!
Hey Christine,
I would add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is amazing! I used white chocolate chips I place of milk chocolate and Vietnamese cinnamon (which is sweeter and spicier than regular).
I am really happy you enjoyed this one, Monique! Thank you for trying it! xTieghan
The best pumpkin bread ever! This was so easy to make, my kids love it, and my house smells amazing after baking it! I will definitely be making this one again, and soon since it looks like it won’t last very long 🙂
I am so happy you loved this bread! Thank you Becca! xTieghan