Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

  • Author: Lea
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices)

Description

This Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread is a moist, flavorful quick bread perfect for fall. It features the rich taste of pumpkin butter and puree, combined with warm spices and a luscious swirl of cinnamon sugar along with semi-sweet chocolate chips for a delightful treat. Baked to perfection with a tender crumb and a sweet cinnamon topping, this bread is ideal for breakfast, snack, or dessert.

Ingredients

Wet 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

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon ground cinnamon (for the cinnamon sugar swirl and topping)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar

Add-ins

  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350° F (175° C). Grease a 9x5 inch bread pan thoroughly to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin butter, pumpkin puree, melted salted butter, pure maple syrup, eggs, and vanilla extract. Stir until fully incorporated.
  3. Combine Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, 1/2 teaspoon ground cinnamon, ground nutmeg, ground ginger, ground cloves, and kosher salt to the wet mixture. Gently mix until just combined to avoid overmixing.
  4. Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to the batter ensuring even distribution.
  5. Prepare Cinnamon Sugar: In a separate small bowl, mix the granulated sugar with the remaining 1 tablespoon of ground cinnamon to create the cinnamon sugar for layering and topping.
  6. Layer Batter and Cinnamon Sugar: Spoon half of the pumpkin batter into the greased bread pan, spreading it evenly. Sprinkle the cinnamon sugar evenly over this layer, reserving about 2 tablespoons for topping.
  7. Add Remaining Batter and Swirl: Pour the remaining pumpkin batter over the cinnamon sugar layer. Use a knife to run down the center of the batter 1-2 times to create a gentle swirl effect.
  8. Top with Cinnamon Sugar: Sprinkle the reserved cinnamon sugar over the top of the batter for extra sweetness and a crisp cinnamon topping.
  9. Bake: Place the bread in the oven and bake for 55-65 minutes until the center is just set and a toothpick inserted comes out mostly clean. At around 30 minutes, cover the bread loosely with aluminum foil to prevent the top from over-browning.
  10. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for at least 30 minutes before slicing. Enjoy warm with a smear of butter for the best experience.

Notes

  • You can substitute jarred pumpkin butter with equal parts pumpkin puree mixed with brown sugar and cinnamon to taste.
  • Room temperature eggs help the batter mix more evenly for a better texture.
  • Covering the bread with foil halfway through baking prevents the top from burning while ensuring the bread cooks thoroughly.
  • This bread keeps well stored in an airtight container for up to 3 days and can be frozen for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/cinnamon-swirl-chocolate-chip-pumpkin-butter-bread-recipe/