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Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

Cinnamon swirl chocolate chip pumpkin butter bread is moist, sweet, and packed with warm pumpkin spice, rich chocolate chips, and a ribbon of cinnamon sugar, perfect for fall baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 10 slices

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • ½ cup pumpkin butter store-bought or homemade
  • ½ cup vegetable oil or melted coconut oil
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

For the Cinnamon Sugar Swirl

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions
 

Preheat and prepare the pan

  • Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix the dry ingredients

  • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this aside for now.

Combine the wet ingredients

  • In a large bowl, combine the pumpkin puree, pumpkin butter, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir until smooth and well combined.

Blend the wet and dry ingredients

  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, this keeps your bread nice and tender. Fold in the chocolate chips.

Layer the batter and cinnamon swirl

  • Pour half of the batter into the prepared loaf pan. In a small bowl, mix the cinnamon and sugar for the swirl. Sprinkle half of this mixture over the batter in the pan. Pour the remaining batter on top, then sprinkle the rest of the cinnamon sugar over the top.

Bake to perfection

  • Bake the loaf for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with foil during the last 10 minutes of baking.

Cool and enjoy

  • Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature, both are equally delicious.