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Best Chocolate Chip Pumpkin Bread with Easy Cinnamon Sugar Top

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This incredibly moist and tender pumpkin bread is studded with semi-sweet chocolate chips and topped with a crunchy cinnamon sugar crust. It’s the perfect fall treat that’s even better the next day.

Ingredients

Scale
  • 1 ¾ cups (218g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Cinnamon Sugar Topping:
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment paper sling, leaving an overhang on the two long sides.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
  3. In a separate, larger bowl, whisk together the granulated sugar, packed brown sugar, and vegetable oil until well combined and smooth.
  4. Whisk in the room-temperature eggs, one at a time, until each is fully incorporated. Then, whisk in the vanilla extract.
  5. Add the entire can of pumpkin puree to the wet ingredients and whisk until completely smooth.
  6. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold the mixture together just until no streaks of flour remain. Do not overmix.
  7. Add the semi-sweet chocolate chips and gently fold them in with the spatula until evenly distributed.
  8. In a small bowl, stir together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the topping.
  9. Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the cinnamon sugar mixture evenly over the top.
  10. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent the pan loosely with aluminum foil for the last 15-20 minutes.
  11. Let the bread cool in the pan on a wire rack for 15 minutes.
  12. Using the parchment paper sling, lift the bread out of the pan and transfer it to the wire rack to cool completely (at least 1 hour) before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to prevent it from falling apart. The bread can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, cinnamon sugar pumpkin bread, fall baking, pumpkin recipe, easy pumpkin bread

Find it online: https://twinkletaste.com/best-chocolate-chip-pumpkin-bread-with-easy-cinnamon-sugar-top/