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Perfect Chocolate Chip Pumpkin Bread with Easy Maple Glaze

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This incredibly moist and tender pumpkin bread is loaded with chocolate chips and topped with a rich maple glaze. It’s the perfect fall treat that works for breakfast, brunch, or dessert, and it’s surprisingly easy to make in one bowl.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 ½ cups (360g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the ends of the pan.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
  3. In a medium mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition.
  4. Pour in the pumpkin puree and vanilla extract, and whisk until the mixture is completely smooth.
  5. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  6. In a small bowl, toss the chocolate chips with 1 tablespoon of the flour mixture. Gently fold the floured chips into the batter.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil at the 40-minute mark.
  9. Let the bread cool in the pan on a cooling rack for 15 minutes. Then lift it out using the parchment handles and cool completely on the rack.
  10. For the glaze: In a small bowl, whisk together the sifted powdered sugar and maple syrup. Add milk or cream one tablespoon at a time until pourable but thick. Stir in vanilla if using.
  11. Once the bread is completely cool, drizzle the glaze over the top. Let set for 15-20 minutes before slicing.

Notes

Do not overmix the batter. Use room temperature ingredients for best results. For a gluten-free version, use a 1:1 gluten-free baking blend. The bread tastes even better on the second day. Store in an airtight container at room temperature for up to 3 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, maple glaze, fall baking, pumpkin recipe, easy pumpkin bread

Find it online: https://lenatable.com/perfect-chocolate-chip-pumpkin-bread-with-easy-maple-glaze/