Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread.
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.
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.
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.
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.
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.
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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Embracing the cozy fall days with autumn's best bread...enjoy it warm right out of the oven!
Ingredients
- 1/2 cup pumpkin butter (see note for substitute)
- 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
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!
Recipe 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.
Our Favorite Recipes
30 Minute Indian Pumpkin Butter Chickpeas.
This looks perfect! Sadly pumpkin puree and butter is really hard to come by in the UK – is there a substitute, perhaps banana?
Loving all of the fall posts!
Hey Maryann,
If you are unable to find Pumpkin I would recommend trying this recipe:https://dev.halfbakedharvest.com/chocolate-chunk-coconut-banana-bread/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh gosh, this looks very tempting and being an avid baker, is now at the top of my list for baking this weekend, especially as a have a tin of pumpkin puree in my cupboard waiting to be used. Thank you so much, I think that I will enjoy this one 🙂
Thank you so much Colleen! I am really glad this turned out so well for you! xTieghan
Can’t wait to make this one. Great flavor combination. And, it’s one loaf. See too many recipes that make two loaves.
Thank you Joyce! I hope you love this one! xTieghan
Hi! I love your recipes and was wondering if I could sub any oil for the butter?
Hey Yaminah,
You could use some coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Pumpkin butter is very difficult to find – could you just use plain?
Hey Lori,
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. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks yummy but can I substitute granulated sugarfor the maple syrup ?Maple syrup is expensive so using a 1/2 seems like it might be a bit much in this recipe.
Thanls for any input/suggestions.
Hey Nancy! sure, you can use sugar or brown sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
this sounds so yummy. One question I have could I substitute apple butter for the pumpkin butter?
Thank you.
Hey Joyce,
If you use apple butter you will be altering the flavors in the bread! 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. I hope you love the recipe, please let me know if you have any other questions! xTieghan
For those of you asking about the pumpkin butter, she provides a link on how to make it using common 6 ingredients. Just click on the link.
Thanks Lily! xTieghan
Hello,
I cannot find pumpkin butter on amazon in Canada, and we don’t get trader Joe’s.
Can you recommend a good substitute or is the only answer to make it myself?
Thank you.
Hey Nili,
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. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sounds so yummy – and I just opened a jar of pumpkin butter this morning!
Question: The divisions of cinnamon in the recipe do not match the uses specified in the instructions. Please clarify? Thanks!
Hi Maggie,
You are using 1/2 teaspoon of cinnamon in step 2 and the remaining 1 tablespoon in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Excited to make this one! Any chance it can be made into muffins?
Hey Courtney,
Sure you could make this into muffins, I would reduce your baking time to 25-30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is so yummy!!! I doubled the recipe to make another loaf to give to my parents. Rich and so flavorful without being heavy. Perfection! Thank you ☺️🍁
Thank you so much Shaney! xTieghan
Could I make this in a bundt pan with the same proportions? Thanks!!
Hey Wendy,
Unfortunately there will not be enough batter to bake this in a bundt pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How much pumpkin pie spice would you substitute spices + cinnamon for?
Hey Ashley,
I would use 1 tablespoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Naww Tieghan
I luv u & all ur autumn posts 😍😘🥰i wish i could see you but i live in australia
how are you & your husband getting on?
this sounds AMAZING but i detest pumpkin so i might try leaving it out?
Hi Billie,
If you don’t enjoy pumpkin I would try a different recipe: https://dev.halfbakedharvest.com/chocolate-chunk-coconut-banana-bread/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks yummy. I would make for breakfast!! Not a huge fan of chocolate in the morning. Wondering would this be just a good without the chocolate chips? And, is the pumpkin puree the pie filing in a can I see at the grocery store?
Hey Cheryl,
Yes you can omit the chocolate chips. You will want to look for pumpkin puree not pumpkin pie filling:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Is it possible to make this without a mixer?
Hey Amy,
Yes just mix by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What a wonderful recipe!! I will definitely be adding this to my Fall rotation. Thank you!!
Thank you Julie! xTieghan
I made this today with brown butter. Might be the best thing I’ve ever baked!! Great recipe!!
Thank you so much Jill! I am really glad this turned out so well for you! xTieghan
This turned out really good! I often find pumpkin bread to be overly dense and kind of bland but this one is delicious. I left the chocolate chips out as I don’t care for the combination of chocolate and pumpkin spice. I didn’t have any maple syrup so I used coconut sugar instead, that seemed to work fine.
Thank you Anne! I am really glad this turned out so well for you! xTieghan
THIS WAS SO SO GOOD!! Great flavor combination- chocolate with the cinnamon sugar and pumpkin. Thanks for creating and sharing this, Tieghan! It turned out just like yours based on the pictures and it tastes absolutely delicious!!
Thank you Olivia!! I am really glad this turned out so well for you! xTieghan
SO DELICIOUS
Thank you Olivia! xTieghan
I haven’t made it yet, but curious why not 1 cup or pumpkin butter instead of 1/2 cup of pumpkin butter and pumpkin purée? I plan on making it this weekend since I just made your delicious pumpkin butter!
Hey Josie,
The pumpkin puree and pumpkin butter both add different texture and flavors. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This turned out so well! I will never go back to making pumpkin bread without pumpkin butter. That makes a huge difference and the homemade pumpkin butter you have was super easy to make and delicious on its own. I am going to try this out with one just having cinnamon swirl and one with just chocolate chip as well. Thanks for the great recipes!
Haha yes! I am so glad this turned out so well for you, Nicole! Thank you! xTieghan
This recipe is now my favorite pumpkin bread recipe ever! I made it for the first time today and ended up making another loaf to share with friends & family! It is the perfect texture of light, crunchy, & gooey! Thank you so much for sharing, it’s scrumdiddlyumptious!!!
I am so glad this turned out so well for you, Kelsey! Thank you for trying it! xTieghan
This pumpkin bread is AMAZING! Even if you don’t love pumpkin, you’ll love this bread!! My family devoured it.
So happy to hear that! Thank you Steph! xTieghan
I want to try it but what do you name a “cup”. How much does it represent in gram ? I’m sorry, maybe you’ve already answer but I didn’t find it on the blog…
Hey Emilie,
I am sorry I am confused about your question. What cup are you referring to? The metric conversions are also available above. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Well my dear you did it again! This is hands down the most decadent pumpkin bread I’ve ever eaten. I did not take your advice in the Instagram stories and put most of the cinnamon sugar in between the layers, I was too conservative. I regret this. Next time I will be liberal with the cinnamon sugar! Excellent job and thank you!
I am so happy you loved this bread!! Thank you so much Jaime! xTieghan
So yummy! The cinnamon sugar on top makes it crispy and the inside is gooey and moist. It’s amazing, everyone I made it for loved it!
Thank you Sarah!! xTieghan
Just made this tonight and it was amazing!! Thank you so much for sharing your talent!
Thank you!! I am really glad this turned out so well for you, Jaime! xTieghan
Easy and delicious. I love the chocolate and cinnamon mixed in. Although I thought the recipe called for too much cinnamon so I didn’t use it all and now I know I should have! But it’s still delicious.
Thank you so much Jennifer! I am really glad this recipe turned out so well for you! xTieghan
This bread recipe is really good! This was the first time I’ve put a cinnamon swirl in a bread, and I loved it. I used King Arthur Measure for Measure Gluten Free flour and measured by spooning the flour into the measuring cups. It worked perfectly!
Amazing!! I am really glad this turned out so well for you, Haleigh! xTieghan
This looks SO tasty! How does this hold up if you make it a day in advance? Can you pop it in the oven before serving to warm it back up?
Hey Nicole,
Yes totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
If anyone is having difficulty finding pumpkin butter I found some at Trader Joe’s!
Thank you so much Danielle! xTieghan
This is soooo insanely delicious. Would this freeze well after its baked?
Hey Alli,
Yes totally fine to freeze. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good and will definitely added to my annual baked goods “must haves”
Thank you so much Jennifer! I am really glad this bread turned out so well for you! xTieghan
Made 3 loaves already! Soo delicious, even had some non-pumpkin enthusiasts (gasp) raving about it!
Yes!! Love that! Thank you Lacey! xTieghan
This is FANTASTIC!
We are holed up in Winter Park today as it is wet and snowy outside, so this was the perfect treat for a Sunday afternoon. I made your Pumpkin Butter first and then made the loaf. Delicious! Both my husband and my son loved it and my two out of state college kids are VERY jealous. Thank you!
I am really glad this turned out so well for you, Colleen! Thank you so much for trying this one! xTieghan
I made this for the family on Friday night and it was great. It was a big hit and everyone loved it.
Thank you Vicki! I am really glad you enjoyed this! xTieghan
Sorry to be annoying but can I use oat flour to make this GF?
Hey Katie,
Not annoying at all, I would not recommend oat flour. I would try Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so so amazing! The best pumpkin loaf I have ever made. ☺️ thank you!
Thank you Leeann! xTieghan
I baked this yesterday and it was a huge hit with my family. I swapped out half of the butter for an equal amount of applesauce and just sprinkled chocolate chips on the top to cut down on the amount of fat. The bread was moist and so delicious! I’ve already had requests to bake it again next weekend. Thanks for another delicious recipe!
Thank you MaryBeth! I am so happy this recipe turned out so well for you! xTieghan
Wow Tieghan, you’ve done it again!!! This tastes fantastic. I’m always a little bit suspicious of pumpkin and chocolate because it isn’t an obvious pairing in my head but then I take one bite and I’m transported back to my favorite pumpkin chocolate chip cookies growing up. I did end up baking it in an 8×8 because my loaf pan was a little too small and it came out a bit crumbly. It’s still very moist but it’s like the crumb texture isn’t as tight so it breaks easily. I was really trying to fold until everything was just incorporated, maybe a few more wouldn’t have hurt?
Ah I am so happy this turned out so amazing for you, Emily! Thank you for trying it! xTieghan
I was excited to try making this with the homemade pumpkin butter, but for me the final flavor combinations unfortunately did not work. I just didn’t like the cinnamon with the pumpkin and chocolate. I might try remaking it some time without the cinnamon sugar. Normally I am a big fan of your recipes.
Hi Christina! I am sorry this recipe did not work out well for you. If there is anything I can help with, please let me know! xTieghan
This was sooooo yummy. Even my husband who doesn’t have a sweet tooth was devouring it!
Wow yes! I am so happy to hear that, Andrea! xTieghan
I made this over the weekend, and it was fabulous! I used whole wheat flower (because I had it on hand), which probably added a bit of heft. It was still decadent, and moist, and delicious!
Thank you so much Monica! I am so glad you enjoyed this one! xTieghan
Hi!
I would love to make this gluten free and egg free. What can I substitute?
Hey Danielle,
I would recommend this with an equal amount of GF flour. I have not tested this without the egg but you could try using a chia or flax egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m a huge fan of your cream cheese pumpkin bread so I knew it would be hard to top that. This recipe is also great! I did find the chocolate chips to overpower the pumpkin spice flavors, maybe will try with white chocolate next time. The only thing I subbed was pumpkin pie spice for the cloves. Thanks!!
Thank you so much Becca! I am really glad this recipe turned out so well for you! xTieghan
I wanted to use a Bundt pan to make more of a cake, so doubled the recipe and baked for 1 hour. Then I used glazed the top of the bundt cake with a cinnamon glaze. Your recipe was delicious!
Thank you Claudia! I am really glad this turned out so well for you! xTieghan
Please instruct how to make pumpkin butter
Hi Barbara,
Here is the recipe for the pumpkin butter: https://dev.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love your recipes, Tieghan! I tried this one out tonight, but thought it was way too salty to enjoy. Is 1/2 teaspoon the right amount here? I didn’t have time to make the pumpkin butter so maybe it’s best to lower the salt if we are going the pumpkin butter fix (more pumpkin puree + flour)?
Hey Katie,
So sorry you had issues with the saltiness. Yes, 1/2 teaspoon is correct! Please let me know if you have any other questions! xTieghan
Made this with my mom and we LOVED it! We used the pumpkin butter substitute as suggested, and it was still delicious. I feel like I could eat the entire cake in one sitting!
Thank you so much! I am really glad this recipe turned out so well for you! xTieghan
This bread was so easy to make and delicious. My husband said it was the best pumpkin bread he’s ever had! The pumpkin butter really was key. (And so easy to make too! Definitely don’t skip!) Keeping this one to make again and again.
I am so happy this recipe was a success for you, Stephanie! Thank you so much for trying it! xTieghan
could you use brown sugar instead of granulated?
Hey DS,
For this recipe you will want to use granulated sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Easily one of the best recipes I’ve tried from HBH. Holy moly! The crisp crunch of the cinnamon sugar, the moist, gooiness of the chocolate chips/pumpkin butter bread combo… it’s autumn dessert perfection.
Amazing!! I am really glad this turned out so well for you, Emily!! xTieghan
I made this bread and it was DELICIOUS. I love the idea of using the pumpkin butter to amp up the flavor and was hoping to try the same idea for an apple bread. Could I sub the canned pumpkin for apple sauce in this recipe and use apple butter to make an apple flavored loaf? Would that work or mess up the recipe? I was going to sub either golden raisins or candies ginger for the chocolate:)
Hey Steph,
I haven’t tested this bread with those substitutes, but you could certainly try. Or you could try one of these apple recipes: https://dev.halfbakedharvest.com/mini-apple-cider-cakes/
https://dev.halfbakedharvest.com/spiced-pecan-apple-cider-doughnut-cake/
https://dev.halfbakedharvest.com/apple-cider-doughnuts/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this but I subbed King Arthur All-purpose gluten free flour and it was AMAZING!!! Seriously. I want to make this every single week.
Thank you Julia! I am really glad this recipe turned out so well for you! xTieghan
This bread came delicious. Unfortunately the Trader Joe’s by me is out of pumpkin butter for the season so I just used more pumpkin puree. It came so good anyways. The cinnamon sugar layer gave the bread an ooey-gooey texture in the middle and on top. Cooked for 55 minutes. **Tip: when putting the aluminum foil on the top mid-bake, tent it. I didn’t tent and the bread rose, which resulted in some of the cinnamon sugar layer rubbing off on the foil.
I am really glad this turned out so well for you, Alexandra! Thank you so much for trying it! xTieghan
I made this for my new neighbors. (Didn’t have an extra bread pan to make one for myself) But I got reviews and they LOVED IT! It did smell fantastic in the house as well. Will be making it again for Thanksgiving ☺️ Making the pumpkin butter was WORTH IT! sooooo good 🙌🏼
Thank you so much for trying this one, Jessica! Thank you for trying it! xTieghan
Amazing!! I made this for brunch today and everyone loved it. I forgot to take a photo until it was almost gone. I didn’t have pumpkin butter so I used the substitute in the note. I accidentally used a cup of the pumpkin purée and a cup of the pumpkin butter substitute instead of half a cup each so I added a little more flour, but it was amazing and slightly soft inside from the pumpkin purée so it seemed like a filling. I can’t wait to make it again following the recipe exactly !
Amazing!! I am so glad this recipe turned out so well for you, Alyssa! Thank you! xTieghan
This bread is wonderful! Perfect combo of pumpkin, cinnamon, and chocolate. Also used your recipe for the pumpkin butter. Yum!
Thank you so much! xTieghan
Oh myyy… at a loss for words!! I made one loaf and as soon as I cut into it, I immediately decided to make a second and third loaf for my mom and aunt. This is divine! Might make one every day just to keep this fall smell in the house too LOL!
I am so happy you enjoyed this Karen!! Thank you! xTieghan
I didn’t add the chocolate chips, but did everything else as the recipe directed. Shared with my colleagues, and one said it was the best pumpkin bread she’d ever had! The pumpkin butter and all the spices put it over the top with the warm flavors of fall. Definitely a keeper!
Wow that is so amazing!! I am really glad this recipe turned out so well for you, Megan! Thank you! xTieghan
I made this today to have for breakfast this week and the flavors are perfect in this! Exactly what I wanted when I think of pumpkin bread.
Yes!! I am really happy this recipe turned out so well for you! xTieghan
absolutely fabulous! Not only did it make my whole house smell delicious as it baked, it tasted better that it smelled and that is hard to do. The homemade pumpkin butter is a must and as Tiegan has said, it can be used in so many other recipes (and cocktails!). Thank you for making Fall scrumptious!
Thank you for trying this one, Catherine! I am really glad it turned out so well for you! xTieghan
Delicious!! Great as a breakfast item or dessert treat! Eat it warm. Husband added ice cream too for his dessert!!!
Yum! I am really glad this turned out so well for you! xTieghan
Hi Tieghan!
I tried this recipe twice and both times, the loaf caved in the center and came out slightly under-baked (despite following the recommended bake time). I adjusted my bake the second time around to ensure this wouldn’t happen again and it still did :/ Just curious if you might have any pointers? The flavors were perfect, though! Thanks!
Hey Meg,
So sorry you are having issues with the bread. Are you adjusting the recipe at all? Is your baking powder and baking soda fresh? Let me know how I can help! xTieghan
Absolutely love your recipes and your photography makes them even more delicious. I have now made your pumpkin bread twice —the pumpkin butter is the bomb and the easy secret ingredient for success. I have actually made your recipe into muffins, because for some reason, I have trouble getting loaves to get baked through. I encourage your followers to make your pumpkin butter recipe, not just because it’s super easy, but because in fall, who doesn’t want to eat pumpkin pie filling by the spoonful?!! Thank you for all that you do—I’m a loyal Italian follower who appreciates your love of burrata, farro and prosciutto. Here’s to cozy, delicious recipes!!
Hi Sally! I am really happy this recipe turned out so well for you! Thank you so much for trying this! xTieghan
I love this recipe! I have made it twice so far and it’s incredible and a huge hit amount my CrossFit friends, it’s a perfect after workout treat and makes us work so much harder during the actual workout LOL. I do have a question, I want to make a gluten free version. What would you suggest for the ratio? I will be using Almond Flour. Thank you so much!
Hey Kay,
I am so glad you have been enjoying this recipe! I would not recommend using almond flour for this recipe. I would try using Cup4cup GF flour. Please let me know if you have any other questions! xTieghan
Could i replace the nutmeg, ginger and cloves with pumpkin pie spice? How much should I use?
Hey Olivia,
Sure, I would use 1 teaspoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! I made as muffins and only baked for about 28 min.
Amazing! Thank you for trying these, Isabella! xTieghan
This bread is absolutely delicious – my new favorite pumpkin bread recipe! It’s worth it to take the extra time to make the pumpkin butter. The fall spices really come through and complement the sweet cinnamon swirl and chocolate chips. I’m definitely making this a staple of my fall baking!
Thank you so much Christie! I am really glad this recipe turned out so well for you! xTieghan
Made this with the Trader Joe’s pumpkin butter and it was AMAZING!
Yes! So glad this turned out so well for you, Micaela! Thank you! xTieghan
Just took this out of the oven it smells Awesome! I didn’t have pumpkin butter but I followed your tip in the notes of the recipe. I have made quite a few of your recipes this summer. To name a few the mint chocolate chip ice cream cake, your Dads Friday night Paste made that 3 times, the lemon strawberry dutch baby and a chicken dish I can’t remember the name and recently the chili with no meat my husband loved it.
I am so glad you enjoyed this and so many other recipes of mine, Annie! Thank you so much! xTieghan
the best pumpkin bread recipe! i made it without the cinnamon sugar since i’m not big on sweet stuff and it was absolutely perfect!!!!
Thank you Jacey! xTieghan
It’s in the oven right now and it smells already so good 🍁 🎃 Greetings from Germany
Thank you Tina! xTieghan
Just made this! Taste amazing! Mine didn’t rise quite like yours though. Any reason you can think of? I followed the recipe exactly but mine is only like an inch tall
Hey Shelby,
Thanks so much for giving the recipe a try! Was your baking powder and soda fresh? This could result in the bread not rising. Let me know! xTieghan
This was so yummy!! Super easy to make as well. It tasted sssoooo good with the pumpkin butter spread on it as well. I can’t wait to make it again!
Thank you so much Shelby! I am really happy to hear that! xTieghan
If you make them as muffins instead do you still cover them with foil halfway thru?
Hey Megan,
Yes I would recommend doing that. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am excited to try this bread but want to ask about using real pumpkin from an actual pumpkin. It should work just as well as the canned, right? I don’t know why more people don’t use them as long as you don’t carve them up.
Hey Patti,
That will work just fine, I would recommend roasting and pureeing first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Best pumpkin bread! Texture and taste are spot on! This recipe is easy, even with the extra step of making pumpkin butter (which is so worth it, by the way). It’s sweet, but not overly sweet, and perfectly balanced with the spices. Ours took 50 minutes to bake.
I am really glad this turned out so well for you, Anna! Thank you! xTieghan
I can’t wait to try this, it sounds so delicious. I just have a question on your 6 ingredient spiced pumpkin butter. Does the recipe call for two 15 ounce cans of pumpkin puree? Or is it two cans with a grand total of 15 ounces?
Hey Ginger,
You will want to use 2 cans that are 15 ounces each. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Ah-mazing!! So soft and flavorful and chocolatey!!! My new favorite pumpkin bread recipe! Thank you Tiegan!
Thank you Andrea! I am really glad this turned out wonderfully! xTieghan
Could you make batter ahead and bake in the morning, so it was warm? Or how would you recommend to reheat?
Hey Mariann,
Yes that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! First, let me say I’m new to your website and have already tried a number of your recipes. Love it!!
I’m going to make this one, but I was wondering if you ever tried making it in muffin cups, rather than as a whole bread? I need to bring muffins to a brunch, and I was thinking this would be so delicious as muffins. I know the cooking time would need to be adjusted… what do you think?
Thanks!
Hey Janette,
I think this would be great as muffins, I would just reduce your baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this twice! Very delicious. Also made the pumpkin butter and used the pumpkin pie spice recipe.
Thank you so much Anita! xTieghan
What can I substitute for maple syrup?
Hey Jen,
You can use honey in place of the syrup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make these as muffins instead of a loaf?
Hey Natalie,
Yes that works, just reduce the baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there! I want to make it! Can I substitute eggs? Maybe flax eggs?
Hey Julia,
I have not tested this with flax egg but you can certainly give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely AMAZING! I just made this evening and we have to say is WOW! Thank you for posting. I must add, I am not even a fan of pumpkin.
I am really glad you liked this, Christine! Thank you for trying it! xTieghan
Can you substitute any flour to make gluten free?
Hey Lori,
I would recommend Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Soo excited to make this!! Could you replace the maple syrup with agave?
Hey Mackenzie,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This bread came out perfectly!! My pumpkin breads will often come out very wet in the middle, but this bread came out perfectly with the addition of the pumpkin butter. Delicious!
Thank you so much Ellie! I am really glad this turned out so amazing for you! xTieghan
So delicious, my family gobbled this up while watching the Seahawks beat the 49ers. Next time I’ll have to be prepared with some pumpkin butter.
Thank you so much Suzanne! I am really happy this turned out so well for you! xTieghan
This is SOOoooo good. Pumpkin and chocolate is one of my favorite combos; the cinnamon takes it over the top. Love how everything comes together in one bowl. SUPER easy. THANK YOU!
Thank you so much Evie! I am so happy this recipe turned out so well for you! xTieghan
This sounds amazing! Can I use something else to substitute the eggs? My daughter has a food allergy to eggs.
Hey Caroline,
So sorry I have not tested this recipe without the egg, you could try a chia or flax egg! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Curious if I could make this without baking soda…do you think tripling the baking powder would work here?
Hey Madilyn,
So sorry I have not tested this so I am unsure of the results. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this recipe twice now. The first time I didn’t have pumpkin butter, so I mixed pumpkin purée and flour to make a paste (instructions where in the recipe). The first time the loaf came out ok, but felt the flavor wasn’t all that great. I made the pumpkin butter, and picked up some fresher spices, and WOW. This bread is amazing!!! Do yourself a favor and whip some up. Definite crowd pleaser!
Thank you so much Katie!! I am so happy this recipe turned out so well for you! xTieghan
Unfortunately PSLs ruined pumpkin for me so I used 1 cup of apple butter and it still turned out great! I also used white chocolate chips instead. The sugar layer definitely makes this an HBH delicious creation!
Yum! I am really happy you enjoyed this Thy! xTieghan
So delicious!! Subbed apple butter for pumpkin and it was divine!
Thank you so much Carly! xTieghan
Hi! Can you use
Maple butter?!?
Hey Gloria,
I haven’t tried this but you certainly can. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow! This turned out amazing! I love all things pumpkin, and this is the best pumpkin bread I’ve ever made. Thanks, Tieghan!
Thank you so much Heather! I am really glad this recipe turned out so amazing for you! xTieghan
This is delicious! I’d like to make it for a bundt cake. If I double the recipe, would it fall apart as a cake? Would it fill a bundt pan with doubling the recipe? Thank you for your wonderful recipes and photography. I really have needed the inspiration with so much home cooking needed during this Covid period. As a healthcare worker, it’s been nice to have a distraction with cooking for others with some of your great recipes.
Hey Marla,
I would double the recipe to fill a bundt pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tried this recipe tonight and what I made was good, not great. I’m sure it is user error but my “batter” came out a bit gummy so the finally product is a tad bit chewy; great flavor though! I do lice at 7,000feet altitude so maybe that had something to do with it?
Love your site and have made SO many of your recipes that I just LOVE! Thank you thank you thank you!
Hey Meghan,
Thanks so much for giving the recipe a try, I am sorry the texture was off! The altitude should not be the issue, was your baking soda and powder fresh? Did you adjust anything in the recipe? Any of these could have affected the outcome! Please let me know if you have any other questions:) xTieghan
This bread is so good. I made it yesterday for my daughter who loves autumn and it was a huge it. Thank you for sharing it!
Thank you Tricia! I am really glad you enjoyed this bread! xTieghan
The best pumpkin bread ever! This was so easy to make, my kids love it, and my house smells amazing after baking it! I will definitely be making this one again, and soon since it looks like it won’t last very long 🙂
I am so happy you loved this bread! Thank you Becca! xTieghan
This recipe is amazing! I used white chocolate chips I place of milk chocolate and Vietnamese cinnamon (which is sweeter and spicier than regular).
I am really happy you enjoyed this one, Monique! Thank you for trying it! xTieghan
Hi! If I’m using unsalted butter, how much salt should I add separately to make up for it? Thank you!
Hey Christine,
I would add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have this baking in the oven right now and can’t wait to try it! I was surprised by how much cinnamon sugar I had to work with and was nervous to overdo it–I ended up doing two tablespoons in the middle, and two on top, but still had a ton left over. Should I have put all of the rest in the middle? Thanks so much!
Hey Hilary,
No worries, I think it will still be totally fine, but for next time yes you can really layer it on in the middle. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Okay so attempted this recipe with gluten free flour (bf request) and in a 11×6 glass pan (all I had at the time) and it completely exploded in the oven 😂😂 face slap. Any ideas where I went wrong???? Followed recipe very well except those items. Eggs weren’t quite room temp, but I don’t think that would have caused the over flow. Too small of a pan?
Thank goodness for your advice to start testing before Turkey day!!!
Hey Taylor,
So sorry you had issues with the recipe. What do you mean exploded? GF flour shouldn’t be an issue with this recipe. Next time, try using a metal loaf pan. I hope this helps for next time. xTieghan
If you substitute sugar/brown sugar for the maple syrup, is it a 1:1 swap?
Thanks
Hey Sara,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this bread this past weekend with a friend. We made one loaf of bread as stated with the recipe exactly as written. We made another bread gluten free with King Arthur’s Gluten Free blend. I added about 1/2 cup extra of gluten free flour to the gluten free loaf. Both turned out amazing.
Hi Cheri! I am really glad this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
Hi I am making your cinnamon chocolate chip pumpkin bread today. Can I freeze it for Thanksgiving? Does it freeze well? And if so what is the perfect way to freeze?
Thank you
Love following you
Hey Jill,
I would wrap in plastic wrap and then freeze. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I LOVE this recipe! I’ve made it several times and just made two more loaves tonight. I want to give them as gifts but I’m not sure how to wrap them so they’ll stay crisp on the outside and moist on the inside. Any suggestions?
Hey Judy,
I am so glad you have been enjoying the recipe! I would just wrap with plastic wrap:) xTieghan
This recipe is absolutely delicious! All of my coworkers couldn’t get over how yummy it was!! I’ve made it 2 times now and I’m going to make it again next week for thanksgiving!
Wow love that! And so sweet that you shared this with them! Thank you so much Taylor! xTieghan
This bread came out so good! Looked pretty and tasted even better. Used fresh roasted pumpkin.
I am really glad this turned out so well for you, Crie! Thank you! xTieghan
This bread came out so good! Looked pretty and tasted even better. Used fresh roasted pumpkin since I can’t get canned where I live in Switzerland.
Hi Tieghan- I’m making this recipe in four, 5.75 in. x 3 in. x 2.5 in. loaf pans as gifts for Thanksgiving! How do you suggest that I adjust the baking time and/or recipe? Thanks!
Hey Karen,
I would keep the baking temp the same but start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan, letting you know this recipe is another hit! Also, I wanted to comment because I saw some people wondering if they could make with oil instead of melted butter, and with sugar or brown sugar instead of maple syrup. I did both and it turned out fantastic. I subbed exact amounts of sunflower oil and brown sugar. I did oil instead of melted butter because my son has a dairy allergy, and the sugar simply because I was out of maple syrup. And – I doubled the recipe with absolutely no problems. Thank you for a decadent addition to my pumpkin bread recipe collection!
Love it!! So good, especially warm. I made it for the first time yesterday and already made a second loaf today to drop off to some quarantined family members, who also loved it.
you have a pumpkin butter recipe. should i use fhat if i cant find any at the store? or just use the substitute?
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
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!
I am so happy to hear that, Kali! Thank you so much for trying this recipe! xTieghan
This was delicious!
Thank you so much Rebecca! xTieghan
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??!!
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
If making mini loaves how long should I cook for??
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
Hi there! This recipe was delicious!! Could you also make it into a Bundt cake if you double the recipe?
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
This recipe was amazing!!! Could you double the recipe and make it into a Bundt cake?
Thanks!
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!
I am so happy this turned out so amazing for you, Jenna! Thank you for trying this one! xTieghan
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!
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
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!
Hey Katherine,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
we love pumpkin breads in my house and I made this and everyone flipped for it!! so good (:
Hey Amanda,
I am so glad this recipe was enjoyed, thanks for giving it a try! Happy Holidays! xTieghan
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!
Hey Kim,
I have plenty of other bread recipes:
https://dev.halfbakedharvest.com/?s=bread
I hope you love the recipes. Let me know if there is anything else I can help with! Happy New Year! xTieghan
This sounds amazing! Is it possible to make this recipe without the egg? my son is allergic to them.
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
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!
Hey Sharon,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan