Description
This Glazed Chocolate Chip Pumpkin Bread is a moist and flavorful fall treat, featuring warm spices and sweet chocolate chips. Topped with a smooth vanilla glaze, it’s perfect for breakfast, dessert, or a cozy snack. Easy to make and packed with autumn flavors, this pumpkin bread is a delightful addition to any seasonal baking collection.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Add-ins and Glaze
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined, ensuring the spices are well distributed.
- Combine Wet Ingredients: In a large bowl, beat the eggs with pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter for a rich, sweet touch.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely to room temperature to ensure the glaze sets properly.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the cooled pumpkin bread evenly. Slice and serve once the glaze has set for a delicious finishing touch.
Notes
- For extra richness, use dark chocolate chips or add chopped walnuts to the batter.
- Ensure the bread is fully cooled before applying the glaze to prevent melting or sliding.
- Store leftovers tightly wrapped at room temperature for up to 3 days to maintain freshness.
