It’s beginning to feel a lot like fall these days – Halloween decorations, pumpkin candles burning in the background, Nora Jones playing in the kitchen…. Fall!
I knew I wanted a little treat to go along with all Autumn sites and smells. So when Tieghan Gerard of halfbakedharvest posted this ‘bread’ (aka, cake), this was the one I had to make and I was sure I wouldn’t be disappointed.
And I wasn’t! It’s absolutely delicious – all the pumpkin, all the cinnamon swirls, the melty chocolate… YUMMMMMM!!! This is such an amazing recipe and it’s so super easy. It’s a pour, mix and let the oven do the work kind of recipe. Honestly, what’s better than that?!
Let me know if you like it in the comments below and let Tieghen know on her site too (linked below)!
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
- 1/2 cup pumpkin butter (I only had apple butter on hand, and it worked perfectly!)
- 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
- Preheat the oven to 350. Grease a (9×5 inch) bread pan.
- 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.
- In a bowl, combine the granulated sugar with the remaining 1 tablespoon of cinnamon.
- 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.
- 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.
- 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!