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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 had a cup of pumpkin butter and no pumpkin purée, so I just did all pumpkin butter. Absolutely delicious. And SO soft inside.
Hi Emily,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
Crunchy and chewy candied cinnamon goodness atop this pumpkin bread combined with the cinnamon swirl and dark chocolate chips make for a DELICIOUS AND SIMPLE WIN!!
Hey SaraAnne,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Have loved all your recipes and hoping to try this one this weekend. If I wanted to make it dairy free do you think I could sub coconut oil for the butter?
Thank you!
Hey there,
Yes, I think that would work well for you! I hope the recipe turns out amazing, please let me know if you give it a try! xx
Just wanted to let you know we made it with coconut oil and it came out SO GOOD!!! Thanks for the great recipe 🙂
Awesome, so glad to hear this!!
This was amazing! There’s a new pumpkin beer at one of my favorite breweries, and I was wondering if you knew of a way to incorporate that into this recipe? Regardless I will be making all of your pumpkin breads this fall ? thank you so much for sharing your gift.
Hey Hannah,
Thanks so much! I probably wouldn’t add beer to this recipe:) Let me know which recipes you try! xTieghan
New favorite pumpkin bread!
Hi Jessica,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
Hi Tieghan,
This bread is really, really delicious! It is so perfect! Fall flavors are even delicious in the springtime too, lol. Made this yesterday and the pumpkin flavors, cinnamon sugar swirls and chocolate chips are perfection. Made it as written and it is divine- perfect balance of flavors and sweetness. Thank you for the amazing recipes.
Hi Shannon,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
This is a very easy – and delicious – recipe. Thank you
Hi Annie,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Made this recipe yesterday, it was delicious! Love the crunchy cinnamon sugar top! I was a little skeptical at the amount of the cinnamon sugar, but once you layer it and swirl it in, it was just right. I used only pumpkin puree and it was still super tasty. I also, used bourbon maple syrup to kick it up a notch. I enjoy that the bread itself isn’t super sweet, but with the cinnamon sugar top and chocolate chips, its just the right balance for my taste buds. It filled one 9×5 loaf pan perfectly and rose beautifully. Also, love that it was so easy to just toss all the ingredients in one bowl and mix. Thank you for all of your wonderful recipes!
Hey Toni,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
I plan on trying this out, where is your bread pan from?
Hey Nicole,
Here is the link for my bread pan:
https://rstyle.me/+ji5pwEyXfWQkqQQCYDvTVg
Please let me know if you have any other questions! xTieghan
We make this all the time and LOVE it! Thanks for the recipe!
Hey Andrea,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
Just made this (with cup4cup Gluten Free flour) and it came out wonderfully! So so good and absolutely loved that it wasn’t very sweet. Definitely making again for Thanksgiving.
Hey there! Thank you for trying out this recipe, I’m so happy to hear you enjoyed it! 🙂 xTieghan
Flavor was good but it didn’t seem big enough for a 9×5 pan. Mine made a squatty little loaf as opposed to a full height. Seems like 8×4 would make more sense
Hi there! I’m so sorry this recipe didn’t turn out the way you’d hoped! Thanks for letting me know! xTieghan
Haven’t made this one yet but love all your recipes! Can I use whole wheat flour instead of all purpose flour? Do you think it will alter the flavor much?
Hey Rachel, yes you can definitely use whole wheat flour! xTieghan
This bread is the best!! If I wanted to double the recipe, what size pan do you recommend? Or just 2 separate 9×5 loaves?
Hi! I would recommend 2 separate 9×5 loaves 🙂 Enjoy! xTieghan
I want to make these in mini loafs to give them away, my little pans are about 3×5 and maybe 2.5” deep? How long should they bake?
Would love to make this into mini loaves….to give to my neighbors! Any idea how long they would need to bake? And how many mini loves you think one recipe makes?
Hi Maria,
It really depends on the size of your mini loaves, maybe 4? I would reduce the baking time to 30 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan
Absolutely delicious! It was gone in no time.