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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.

overhead photo of Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

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.

prep photo of pumpkin butter

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.

prep photo of Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread batter

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.

overhead photo of Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread before baking

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.

overhead photo of Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

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.

overhead close up photo of Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

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.

overhead photo Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

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.

overhead close up photo of Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.

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Ingredients

US Customary - Metric

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. 
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Comments

    1. Hey Judi,
      The estimated calorie count is for 1 piece of the loaf. Please let me know if you give the recipe a try. xTieghan

      Reply

  2. 5 stars
    Thanks for sharing this recipe! Makes my house smell so good!
    For those of you that are wondering if it’s ok to increase the spices… YES! I’ve made this twice and have doubled the spices both times and feel like I could add even more 🙂
    I also used muffin tins – the recipe makes about 10 muffins if you fill them about 2/3 of the way. The first time I made these, I baked for 25 minutes. They were delicious when still warm, but seemed dry after they’d cooled off so this time I checked them at 20 min and they were done (and no, my oven doesn’t run hot, if anything it might run cool) – I did use whole wheat flour for the 1/2 cup, so that could have contributed.

    Anyhow, happy baking and happy eating!

    Reply

    1. Hey Sara,
      So sorry I have not tested this recipe without the egg. I would recommend trying a chia or flax egg. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

      Reply

  4. Sadly, our family just isn’t a real big fan of pumpkin. Chocolate actually gives my mom and I migraines so that’s out for us. I read where you can simply omit those from the recipe though. We love cinnamon buns, Russia tea, cinnamon added to so many things and the bread looks delicious, so we were hoping you might have a cinnamon bread recipe minus the chocolate and the pumpkin. Maybe using apples, apple butter, even sweet potatoes in place of pumpkin. Looking for a different bread to bake than banana. Thanks for any ideas you can offer!

    Reply

  6. 5 stars
    This was so easy and so delicious! I’ve already had to make it a second time by request! I switched to miniature chocolate chips to get more chocolate in every bite, and I think this is a perfect treat for cold weather days!

    Reply

    1. Hey Katherine,
      I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan

      Reply

  7. This sounds amazing and like a great holiday gift! How long do you think it would save if given to someone and how would you recommend they heat it if they want to serve it warm? Thanks for all the delicious recipes!

    Reply

    1. Hey Elizabeth,
      I would bake the recipe fully and have the recipient reheat a slice in the microwave for a few seconds. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

      Reply

  8. 5 stars
    You guys… So easy to make and a total killer of a cake. Used it this season many times to surprise people by doing a contact-less cake drop off at friends. Highly recommend making it with fresh pumpkin puree!

    Reply

    1. Hey Katherine,
      I haven’t given that a try, but I think it should work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

      Reply

    1. Hey Mallory,
      I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

      Reply

  12. 5 stars
    Love the recipe and beyond moist! So tasty!!! Only thing is is was so moist that I couldn’t cut into slices! Not sure what i could or do different. Any ideas??!!

    Reply

    1. Hey Kirti,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! If it’s too moist to cut I am wondering if it fully baked? If not, a super sharp knife is key! I hope this helps! xTieghan

      Reply

  14. 4 stars
    If you’re wondering how this recipe turns out as muffins, the answer is AWESOME! I made a few substitutions (no pumpkin butter so I doubled the pumpkin puree and added 2T extra flour; no maple syrup so I subbed cane syrup, and I omitted the extra sugar altogether). It made 18 muffins and I baked them for 18 minutes. The result is fall breakfast perfection!

    Reply

    1. Hey Katie,
      I would recombine using the pumpkin butter. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

      Reply