Yes, that is a very long title. But there is a lot going on in this lil dessert loaf and it’d be wrong if I didn’t acknowledge each part. This pumpkin bread is super moist, very chocolatey, and beautifully spiced, and very simple to make.
This recipe is actually an adapted banana bread recipe that I got from my Grandma Linda. Going into it, I didn’t know if it’d even work, since I was really just winging it and hoping for the best. I mean, just substituting pumpkin for banana does not seem like it’d make sense. But I love the texture of my grandmother’s banana bread; it’s soft and moist in the middle, but it still has a nice crunch to the crust. I wanted to achieve the same thing but with a spiced pumpkin flavor.
The best part about this recipe is it’s really easy and quick to make. It includes the basic formula of mixing wet ingredients, dry ingredients, and then everything together. Once everything is combined, you just pop it in the oven for an hour. The glaze is totally optional but I honestly think it adds something special. It helps to make and keep the bread moist and adds a nice sweet flavor.
One thing to note about this recipe: I wrote that it makes 1.5 loaves, which means that I used one large and one small loaf pan. I thought it would fit into the large one (which was 9.5 x 5.5-inch) but I still had some leftover so I used a slightly smaller one (8.5 x 4.5-inch). You could definitely just use two slightly smaller pans or just make the extra into muffins!
Store pumpkin bread in an airtight container for up to one week. Leaving it in the fridge may prolong its shelf life.
Chocolate Chip Pumpkin Bread with Brown Sugar Glaze
For the bread:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3 large eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 cup butter (2 sticks)
- 1 1/2 cup pumpkin puree
- 1/4 cup whole milk
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 3/4 cup dark or semi-sweet chocolate chips
For the glaze:
- 2 tbsp butter
- 1/2 cup brown sugar
- 5 tbsp milk
Make the bread:
- Preheat your oven to 350°F. In the bowl of a stand mixer (or with a hand mixer) cream the butter and sugar together.
- Add eggs to the butter mixture and combine. Add the pumpkin puree and milk. Mix well.
- In a separate medium bowl, whisk flour, salt, baking soda, and spices together.
- Pour pumpkin mixture into the flour mixture. Using a rubber spatula or wooden spoon, mix until just combined. Fold in the chocolate chips and make sure they're evenly dispersed.
- Butter your loaf pans and place a piece of parchment paper in the middle. Make sure to leave some overhang. I used one big (9.5 x 5.5-inch) and one small (8.5 x 4.5-inch) loaf pan, but you could make two medium-sized ones or bake the rest as muffins.
- Pour the pumpkin bread batter into our loaf pans. Bake for 60 minutes or until done. Your bake time will depend on the size of your loaf.
Make the glaze:
- While pumpkin bread is baking, start on your brown sugar glaze. Over medium-high heat, whisk butter, brown sugar, and milk together in a small saucepan.
- Whisk constantly and bring mixture to a boil. You don't want it to burn. Keep cooking for 2-3 minutes. Your glaze should be slightly thicker, but everything should be dissolved.
- Once your pumpkin bread is done baking, let them rest in the pans for a couple of minutes. Using a skewer or chopstick, poke holes throughout your loaf. This will allow the glaze to seep in evenly.
- Pour your brown sugar glaze over the entire surface of your pumpkin bread.
- Let your loaves sit in the pan for another 10-15 minutes. By pulling up on the parchment overhang, lift the bread out of the pans. Let the loaves cool on a wire rack. Cover with more chocolate chips!