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Embracing the cozy autumn days with this Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread. Moist pumpkin bread made with spiced pumpkin butter, studded with chocolate chips, and swirled with sweet cinnamon sugar. Perfect for all of the autumn weekends ahead, and best enjoyed warm right out of the oven with a generous smear of salted butter.
Tuesdays can often be a bit boring, but we can make them a little more exciting (and delicious) with this delicious swirled pumpkin bread. Promise you, this is the best pumpkin bread recipe.
I know there are about a million and one pumpkin bread recipes out there. So before I began testing this recipe, I definitely asked myself, do we really need yet another pumpkin bread recipe? Questionable, but the bottom line…the sound of this bread just excited me too much. And when little Asher picked out this recipe over a handful of others (all of which involved chocolate), well I knew it needed to be made.
She even chose this bread over a Harry Potter themed dessert. I was shocked.
I took this as a sign and blocked out all of my other “but this” or “but that’s” and dove into the recipe. And you know something? I’m pretty happy I did because I can confidently say, that this is one of the best loaves of pumpkin bread I’ve ever created.
And yes, I still very much love last year’s cream cheese swirled pumpkin bread. But this bread? It is so different, and both breads are delicious in their own way.
The history.
This is yet another recipe concept I’ve had now for over a year. It all started a year ago last September when I shared my cream cheese swirled pumpkin bread. I shared a set of Instagram story frames showing a few different pumpkin bread variations. I was testing different flavors. In the end, I decided to go with a cream cheese pumpkin bread.
Ever since that day though, I’ve had this concept in the back of my head. I knew it needed chocolate chips, and I knew it needed thick cinnamon swirls throughout. I tested something similar(ish) a year ago but knew I couldn’t share two pumpkin bread recipes in the same season. So I waited. And now here we are, a little over a year later. I really feel this bread is even more amazing than what I had pictured…thanks to just a few tweaks.
This pumpkin bread is easy, here are the details.
This is a “quick bread” meaning it doesn’t require the use of yeast or anything fancy. That said, it does have one key ingredient that makes all the difference…see secret #1 below.
Now, in a large bowl, mix all the wet ingredients with the dry ingredients, add chocolate chips, then swirl the batter with cinnamon sugar.
Tip: If you love baking with pumpkin during the fall, stock up now with this 12-pack of organic pumpkin. This is not an ad, it’s just what (and how) I buy my pumpkin purée. Plus, I love that I never run out…even when the grocery store has a shortage.
Two little secrets to creating the best pumpkin bread.
Secret #1, use spiced pumpkin butter, not pumpkin purèe. This IS KEY. Pumpkin butter is more reduced down than pumpkin purèe. It contains less moisture, so it has much more of a concentrated pumpkin flavor. You can use my homemade pumpkin butter or pick some up at Trader Joe’s, Whole Foods, your local market, or via Amazon…though I am partial to my homemade recipe. Just make sure your pumpkin butter is spiced for the very best flavor.
Secret #2, a thick swirl of cinnamon sugar throughout…and a sprinkle on top too for a nice crunch.
Oh, and all you chocolate lovers out there, be sure to add the chocolate chips…a must as well. For very obvious reasons.
Simple, right? But the true key to this bread really does lie within the pumpkin butter.
Ever since I made my pumpkin butter chocolate chip cookies, I’ve been curious to find out what a pumpkin bread made with pumpkin butter would turn out like. I’m excited to report back that it’s so. darn. good! The pumpkin butter makes all the difference.
To recap, this pumpkin bread is…
…easy to make, requires nothing fancy, and is simple to prep.
…full of actual pumpkin flavor – and actual pumpkin.
…swirled with cinnamon sugar, so kind of like a snickerdoodle pumpkin bread.
…studded with chocolate chips.
…perfectly crisp on the top, but soft, moist, sweet, and so delicious inside.
The very best thing you can bake up this week. Because it’s always a good idea to do some mid-week fall baking, especially when pumpkin butter and cinnamon sugar are all involved.
All the very best ingredients….all together.
Just one more thing, make sure you enjoy this warm, with a smear of salted butter. Promise, it’s so good.
Looking for other pumpkin recipes? Here are a few ideas:
Gooey Chocolate Chip Cookie Pumpkin Pie
Pumpkin Butter Chocolate Chip Cookies
Cheese Swirled Pumpkin Bread with Salted Maple Butter
Chai Pumpkin Cake with Maple Browned Butter Frosting
Lastly, if you make this Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Ingredients
- 1/2 cup pumpkin butter, (see note for substitute)
- 1/2 cup pumpkin puree
- 1/2 cup melted salted butter
- 1/2 cup pure maple syrup
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon plus 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
Instructions
- 1. Preheat the oven to 350° F. Grease a (9x5 inch) bread pan.2. In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, melted butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, ginger, cloves, and salt, mix until just combined. Fold in the chocolate chips. 3. In a bowl, combine the granulated sugar with the remaining 1 tablespoon of cinnamon.4. Spoon half the pumpkin batter into the prepared pan. Sprinkle with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.5. Transfer to the oven and bake for 55-65 minutes, or until the center is just set. I usually cover the bread with foil at the 30 minute mark to prevent the top from burning. 6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter (you should do this!). Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Naww Tieghan
I luv u & all ur autumn posts ???i wish i could see you but i live in australia
how are you & your husband getting on?
this sounds AMAZING but i detest pumpkin so i might try leaving it out?
Hi Billie,
If you don’t enjoy pumpkin I would try a different recipe: https://www.halfbakedharvest.com/chocolate-chunk-coconut-banana-bread/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
How much pumpkin pie spice would you substitute spices + cinnamon for?
Hey Ashley,
I would use 1 tablespoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I make this in a bundt pan with the same proportions? Thanks!!
Hey Wendy,
Unfortunately there will not be enough batter to bake this in a bundt pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is so yummy!!! I doubled the recipe to make another loaf to give to my parents. Rich and so flavorful without being heavy. Perfection! Thank you ☺️?
Thank you so much Shaney! xTieghan
Excited to make this one! Any chance it can be made into muffins?
Hey Courtney,
Sure you could make this into muffins, I would reduce your baking time to 25-30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sounds so yummy – and I just opened a jar of pumpkin butter this morning!
Question: The divisions of cinnamon in the recipe do not match the uses specified in the instructions. Please clarify? Thanks!
Hi Maggie,
You are using 1/2 teaspoon of cinnamon in step 2 and the remaining 1 tablespoon in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello,
I cannot find pumpkin butter on amazon in Canada, and we don’t get trader Joe’s.
Can you recommend a good substitute or is the only answer to make it myself?
Thank you.
Hey Nili,
Pumpkin Butter Substitute: you can use 1/2 cup additional pumpkin puree plus 2-4 tablespoons all purpose flour. Start with 2 tablespoons flour, then add 1-2 tablespoons more of the dough feels a little to wet. Don’t add more than 1/4 cup additional flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
For those of you asking about the pumpkin butter, she provides a link on how to make it using common 6 ingredients. Just click on the link.
Thanks Lily! xTieghan
this sounds so yummy. One question I have could I substitute apple butter for the pumpkin butter?
Thank you.
Hey Joyce,
If you use apple butter you will be altering the flavors in the bread! Pumpkin Butter Substitute: you can use 1/2 cup additional pumpkin puree plus 2-4 tablespoons all purpose flour. Start with 2 tablespoons flour, then add 1-2 tablespoons more of the dough feels a little to wet. Don’t add more than 1/4 cup additional flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks yummy but can I substitute granulated sugarfor the maple syrup ?Maple syrup is expensive so using a 1/2 seems like it might be a bit much in this recipe.
Thanls for any input/suggestions.
Hey Nancy! sure, you can use sugar or brown sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Pumpkin butter is very difficult to find – could you just use plain?
Hey Lori,
Pumpkin Butter Substitute: you can use 1/2 cup additional pumpkin puree plus 2-4 tablespoons all purpose flour. Start with 2 tablespoons flour, then add 1-2 tablespoons more of the dough feels a little to wet. Don’t add more than 1/4 cup additional flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I love your recipes and was wondering if I could sub any oil for the butter?
Hey Yaminah,
You could use some coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to make this one. Great flavor combination. And, it’s one loaf. See too many recipes that make two loaves.
Thank you Joyce! I hope you love this one! xTieghan
Oh gosh, this looks very tempting and being an avid baker, is now at the top of my list for baking this weekend, especially as a have a tin of pumpkin puree in my cupboard waiting to be used. Thank you so much, I think that I will enjoy this one 🙂
Thank you so much Colleen! I am really glad this turned out so well for you! xTieghan
This looks perfect! Sadly pumpkin puree and butter is really hard to come by in the UK – is there a substitute, perhaps banana?
Loving all of the fall posts!
Hey Maryann,
If you are unable to find Pumpkin I would recommend trying this recipe:https://www.halfbakedharvest.com/chocolate-chunk-coconut-banana-bread/
I hope you love the recipe, please let me know if you have any other questions! xTieghan