Print

Best Pumpkin Chocolate Chip Bread with Cinnamon Swirl

pumpkin chocolate chip bread with cinnamon swirl - featured image
Print Recipe

This pumpkin chocolate chip bread with a cinnamon swirl is tender, moist, and packed with chocolate chips. The secret to avoiding a soggy loaf is blotting the pumpkin puree, and the cinnamon swirl creates a beautiful ribbon of sweet spice in every slice.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ¼ cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for tossing chocolate chips)
  • ¼ cup granulated sugar (for cinnamon swirl)
  • 2 tablespoons light brown sugar (for cinnamon swirl)
  • 1 ½ tablespoons ground cinnamon (for cinnamon swirl)
  • 2 tablespoons unsalted butter, melted (for cinnamon swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Blot the pumpkin puree: Spread 1 cup pumpkin puree on a plate lined with paper towels. Top with another paper towel and press gently. Let sit while preparing dry ingredients.
  3. Whisk dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together melted butter, ¾ cup granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking after each. Add milk, vanilla, and blotted pumpkin puree. Whisk until smooth.
  5. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Toss chocolate chips with 1 tablespoon flour in a small bowl. Gently fold into batter.
  7. Make cinnamon swirl: In a small bowl, mix ¼ cup granulated sugar, 2 tablespoons brown sugar, and 1 ½ tablespoons cinnamon. Stir in 2 tablespoons melted butter until a thick paste forms.
  8. Layer batter and swirl: Pour half the batter into prepared pan. Drop spoonfuls of about two-thirds of the cinnamon swirl mixture over batter. Gently swirl with a knife. Pour remaining batter on top, spread gently, and repeat with remaining swirl mixture. Drag a knife through the top layer a few times.
  9. Bake: Place pan in center of oven. Bake for 55-65 minutes, rotating halfway through. Bread is done when a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  10. Cool: Let bread cool in pan for 15 minutes. Lift out using parchment handles and transfer to a wire rack. Cool completely before slicing.

Notes

Blotting the pumpkin puree is crucial for a light, tender crumb. Room temperature eggs prevent lumps. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use melted coconut oil or vegan butter and plant-based milk. The bread can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip, cinnamon swirl, fall baking, easy recipe, moist pumpkin bread

Find it online: https://flurpchef.com/best-pumpkin-chocolate-chip-bread-with-cinnamon-swirl/