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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.
Amazing!! I made this for brunch today and everyone loved it. I forgot to take a photo until it was almost gone. I didn’t have pumpkin butter so I used the substitute in the note. I accidentally used a cup of the pumpkin purée and a cup of the pumpkin butter substitute instead of half a cup each so I added a little more flour, but it was amazing and slightly soft inside from the pumpkin purée so it seemed like a filling. I can’t wait to make it again following the recipe exactly !
Amazing!! I am so glad this recipe turned out so well for you, Alyssa! Thank you! xTieghan
I made this for my new neighbors. (Didn’t have an extra bread pan to make one for myself) But I got reviews and they LOVED IT! It did smell fantastic in the house as well. Will be making it again for Thanksgiving ☺️ Making the pumpkin butter was WORTH IT! sooooo good ??
Thank you so much for trying this one, Jessica! Thank you for trying it! xTieghan
This bread came delicious. Unfortunately the Trader Joe’s by me is out of pumpkin butter for the season so I just used more pumpkin puree. It came so good anyways. The cinnamon sugar layer gave the bread an ooey-gooey texture in the middle and on top. Cooked for 55 minutes. **Tip: when putting the aluminum foil on the top mid-bake, tent it. I didn’t tent and the bread rose, which resulted in some of the cinnamon sugar layer rubbing off on the foil.
I am really glad this turned out so well for you, Alexandra! Thank you so much for trying it! xTieghan
I made this but I subbed King Arthur All-purpose gluten free flour and it was AMAZING!!! Seriously. I want to make this every single week.
Thank you Julia! I am really glad this recipe turned out so well for you! xTieghan
I made this bread and it was DELICIOUS. I love the idea of using the pumpkin butter to amp up the flavor and was hoping to try the same idea for an apple bread. Could I sub the canned pumpkin for apple sauce in this recipe and use apple butter to make an apple flavored loaf? Would that work or mess up the recipe? I was going to sub either golden raisins or candies ginger for the chocolate:)
Hey Steph,
I haven’t tested this bread with those substitutes, but you could certainly try. Or you could try one of these apple recipes: https://www.halfbakedharvest.com/mini-apple-cider-cakes/
https://www.halfbakedharvest.com/spiced-pecan-apple-cider-doughnut-cake/
https://www.halfbakedharvest.com/apple-cider-doughnuts/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Easily one of the best recipes I’ve tried from HBH. Holy moly! The crisp crunch of the cinnamon sugar, the moist, gooiness of the chocolate chips/pumpkin butter bread combo… it’s autumn dessert perfection.
Amazing!! I am really glad this turned out so well for you, Emily!! xTieghan
could you use brown sugar instead of granulated?
Hey DS,
For this recipe you will want to use granulated sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This bread was so easy to make and delicious. My husband said it was the best pumpkin bread he’s ever had! The pumpkin butter really was key. (And so easy to make too! Definitely don’t skip!) Keeping this one to make again and again.
I am so happy this recipe was a success for you, Stephanie! Thank you so much for trying it! xTieghan
Made this with my mom and we LOVED it! We used the pumpkin butter substitute as suggested, and it was still delicious. I feel like I could eat the entire cake in one sitting!
Thank you so much! I am really glad this recipe turned out so well for you! xTieghan
Love your recipes, Tieghan! I tried this one out tonight, but thought it was way too salty to enjoy. Is 1/2 teaspoon the right amount here? I didn’t have time to make the pumpkin butter so maybe it’s best to lower the salt if we are going the pumpkin butter fix (more pumpkin puree + flour)?
Hey Katie,
So sorry you had issues with the saltiness. Yes, 1/2 teaspoon is correct! Please let me know if you have any other questions! xTieghan
Please instruct how to make pumpkin butter
Hi Barbara,
Here is the recipe for the pumpkin butter: https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
I wanted to use a Bundt pan to make more of a cake, so doubled the recipe and baked for 1 hour. Then I used glazed the top of the bundt cake with a cinnamon glaze. Your recipe was delicious!
Thank you Claudia! I am really glad this turned out so well for you! xTieghan
I’m a huge fan of your cream cheese pumpkin bread so I knew it would be hard to top that. This recipe is also great! I did find the chocolate chips to overpower the pumpkin spice flavors, maybe will try with white chocolate next time. The only thing I subbed was pumpkin pie spice for the cloves. Thanks!!
Thank you so much Becca! I am really glad this recipe turned out so well for you! xTieghan
Hi!
I would love to make this gluten free and egg free. What can I substitute?
Hey Danielle,
I would recommend this with an equal amount of GF flour. I have not tested this without the egg but you could try using a chia or flax egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this over the weekend, and it was fabulous! I used whole wheat flower (because I had it on hand), which probably added a bit of heft. It was still decadent, and moist, and delicious!
Thank you so much Monica! I am so glad you enjoyed this one! xTieghan