Description
This Glazed Chocolate Chip Pumpkin Bread is a moist, spiced quick bread perfect for fall. Featuring a tender crumb infused with warm cinnamon, nutmeg, and cloves, it’s studded generously with milk chocolate chips. Topped with a sweet powdered sugar glaze, this pumpkin bread makes an irresistible treat for breakfast, snack, or dessert.
Ingredients
Scale
Bread Ingredients
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 can (15 ounces) pumpkin puree
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup milk chocolate chips (preferably Guittard baking chips)
Glaze Ingredients
- 1 cup powdered sugar
- ½ tablespoon milk
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325 degrees F. Grease and flour two 9×5-inch loaf pans to ensure easy removal of the bread.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened butter and granulated sugar until the mixture is smooth and creamy, ensuring a tender texture.
- Add Eggs and Pumpkin: Beat in the eggs one at a time, mixing just until combined after each addition. Then, mix in the pumpkin puree thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, nutmeg, cinnamon, and cloves until well blended.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently just until blended to avoid overmixing, which can toughen the bread.
- Fold in Chocolate Chips: Stir in the milk chocolate chips evenly throughout the batter.
- Divide Batter and Bake: Evenly divide the batter between the two prepared loaf pans, smoothing the tops. Bake in the preheated oven for 55 to 65 minutes. To prevent over-browning, cover the pans with foil halfway through baking.
- Check Doneness: At about 55 minutes, insert a toothpick into the center of the bread. It is okay if a few moist crumbs cling to it—as long as there is no wet batter, the bread is done. Avoid overbaking to keep the bread moist.
- Cool the Bread: Remove the bread from the oven and let it cool in the pans for 10 minutes. Then carefully remove the loaves and transfer them to a cooling rack to cool completely.
- Prepare and Apply Glaze: While the bread cools, mix powdered sugar with milk until smooth. Once the bread is cool, gently poke holes in the tops with a fork and drizzle the glaze over the loaves, allowing it to soak in slightly for added sweetness and shine.
Notes
- Do not overmix the batter once the dry ingredients are added to avoid a dense bread.
- Covering the loaves with foil halfway through baking prevents the crust from becoming too dark.
- Use quality pumpkin puree—canned pumpkin is preferred over pumpkin pie filling.
- Milk chocolate chips provide a sweet contrast, but feel free to substitute semi-sweet chips if desired.
- The glaze adds sweetness and moisture but can be omitted if preferred.
- Store cooled pumpkin bread wrapped tightly at room temperature for up to 4 days or refrigerate for up to a week.
