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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 not your average pumpkin bread.
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 his 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, 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 canned pumpkin. 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.
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
Servings: 1 loaf
Calories Per Serving: 2873 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
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 didn’t read the comments first and mine definitely wasn’t sweet enough. The cream cheese was just weird I really wish I would’ve mixed in powdered sugar and vanilla. I think the loaf could’ve definitely used more sugar also, as everyone suggested. I’m bummed I don’t even really want this loaf. My boyfriend likes it though.
I’ve tried a bunch of half-baked harvest recipes and they’ve all been amazing. This one was just a miss for me.
Hi Destiny! I’m so sorry this recipe didn’t turn out the way you hoped, is there anything I can do to help? xTieghan
Hi! I’ve made this twice now and loved it so much! Just wondering, are you supposed to use the entire 1/2 cup of the cinnamon sugar (minus 2 tablespoons for the top) in the middle of the cake? Or just sprinkle some of it?
I made this 3 times last fall after you first published it. Entire family adores it and will be making it again soon! I make more of the cinnamon sugar mixture for the middle and top layers. Yum!
Hi there! Thanks so much for trying out this recipe! So glad you enjoyed it 🙂 xTieghan
I take oatmeal and grind in my nutra bullet for just seconds to use for flour. It’s healthier and gluten free.
So awesome! Thanks for sharing 🙂 xTieghan
Same amount? I was thinking about cup for cup but like your idea.
Just wondering if you’ve tried this with gluten free flour? Sounds amazing!!
This looks amazing. I am thinking maybe a serving is not one entire loaf however? I mean I am ALL for it if it is, but would love clarification if you have the time. 🙂 Thanks for all of your great recipes!!
I’d like to make this for Thanksgiving morning, but I’ll already be swamped with dinner prep. Will this freeze well?
Hi there! I would suggest putting the batter in loaf pans and having it all ready to bake, then putting in the fridge the night before. Then when ready to bake, follow baking instructions accordingly 🙂 xTieghan
Should I melt 1/2 cup of butter or is it melt enough butter to make a 1/2 cup?
Hi Laura,
You will want to use 1/2 cup of melted butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Sounds delicious – planning to make tonight! Do you think I could sub coconut oil for the butter?
Thanks!!
Hey there,
Yes, the coconut oil will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
SO GOOD and so easy!
Hey Mia,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan
Excellent. So easy and delicious. Smells so good when it is baking.
Made this today and it is delicious!! My family loved it. I left out the chocolate chips since we aren’t big on chocolate but the cinnamon/sugar swirl makes it and I love how it gets a little crunchy on top. This will definitely be a fall repeat recipe.
Hey Leslie,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Absolutely love this recipe and they turned out great as muffins!
Hey Madison,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
Hi! I’m excited to try this recipe but I’m not a huge fan of the pumpkin and chocolate combo. Would the recipe still work without the chocolate chips? Or would there be too noticeable of a difference?
Hey Elizabeth,
Totally fine to skip the chocolate chips. I hope you love this recipe, please let me know if you give it a try! xTieghan
Me and a friend tried and I think we missed something ? We tried to follow the recipe and instructions to a T, but still found the bread more “chewy” or mushy? We even baked it extra time thinking that was the issue, but still ended up this way. Is there something we should have done different?
Hey Amber,
Sorry to hear this. Was there anything you adjusted? It’s really hard for me to say without seeing the texture of the bread. Let me know how I can help! xTieghan
Hi! I am planning on using pumpkin pie spice for this recipe instead of all the separate spices. How much pumpkin pie spice do you suggest I use? So excited to try the recipe!
Hey Rebecca,
Sorry, I haven’t made this with pumpkin spice, I would probably use 1 teaspoon. I hope you love the recipe, please let me know if you give it a try! xTieghan