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Cozy Pumpkin Chocolate Chip Bread with Maple Glaze

pumpkin chocolate chip bread - featured image
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This moist and tender pumpkin bread is loaded with semi-sweet chocolate chips and finished with a glossy maple glaze. It’s the perfect fall treat that comes together in under 15 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 cup (245g) pumpkin puree
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup (for glaze)
  • 1–2 tablespoons (15-30ml) milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly spray exposed sides with non-stick spray.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate medium bowl, whisk together granulated sugar and brown sugar until no lumps remain. Add vegetable oil, pumpkin puree, eggs, maple syrup, and vanilla extract. Whisk until smooth and glossy.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—a few streaks are okay. Do not overmix.
  5. Fold in chocolate chips with 5-6 strokes. Reserve about 2 tablespoons of chips to sprinkle on top.
  6. Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing them in gently.
  7. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 40 minutes.
  8. Cool in pan on a wire rack for 15 minutes. Then lift bread out using parchment overhang and transfer to rack to cool completely—at least 1 hour.
  9. For the glaze: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk until thick but pourable. Drizzle over cooled bread.

Notes

For best results, use room temperature eggs and fresh baking soda. Do not overmix the batter. Let the bread cool completely before glazing to prevent the glaze from melting. Store in an airtight container at room temperature for up to 4 days. Freeze unglazed loaf for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, maple glaze, fall baking, pumpkin recipe, easy bread

Find it online: https://cookyep.com/cozy-pumpkin-chocolate-chip-bread-with-maple-glaze/