Name: Chocolate Chip Pumpkin Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 2/3 cups all-purpose flour (or coconut flour for a gluten-free option); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 cup pumpkin puree (not pumpkin pie filling); 1/2 cup white granulated sugar; 1/2 cup brown sugar (light or dark); 1/2 cup canola oil (or vegetable oil); 1/4 cup buttermilk; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 cup chocolate chips; 1 ½ cups powdered sugar; 1-2 tablespoons milk; 2 tablespoons maple syrup; 1 teaspoon vanilla extract

Description

Nothing says fall quite like the rich spices of pumpkin blended with the indulgent taste of chocolate chips. This Chocolate Chip Pumpkin Bread brings together warm cinnamon, nutmeg, and cloves with the sweet allure of chocolate, creating a perfect treat for crisp autumn days.
Ideal for any occasion, whether a lazy weekend morning or a festive gathering, this bread serves up comfort and flavor in every slice. Drizzled with a smooth maple glaze, it’s a quintessential autumn delight that will warm your heart and satisfy your taste buds.

Ingredients

Scale

1 2/3 cups all-purpose flour (or coconut flour for a gluten-free option)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup white granulated sugar
1/2 cup brown sugar (light or dark)
1/2 cup canola oil (or vegetable oil)
1/4 cup buttermilk
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup chocolate chips
For the Maple Glaze:

1 ½ cups powdered sugar
1–2 tablespoons milk
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×5 loaf pan with nonstick spray and parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, beat pumpkin puree, sugars, oil, buttermilk, eggs, and vanilla until fully combined.
Gradually add the dry ingredients to the wet, mixing just until combined. Stir in the chocolate chips.
Pour the batter into the prepared pan, leveling the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the bread browns too quickly.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix all ingredients until smooth and drizzle over the cooled bread.

Prep Time: 20 minutes
Cook Time: 60 minutes