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Best Chocolate Chip Pumpkin Bread with Cinnamon Sugar Crust

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This moist and tender pumpkin bread is loaded with melty chocolate chips and topped with a crackly cinnamon sugar crust. It’s the perfect fall treat that comes together in under 15 minutes of prep time.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups canned pumpkin puree (100% pumpkin)
  • 1 cup semisweet chocolate chips
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk for about 20 seconds to ensure even distribution.
  3. In a separate medium bowl, whisk together the sugars, oil, eggs, and vanilla extract until smooth and well combined—about 30 seconds.
  4. Add the pumpkin puree to the wet ingredients and whisk until fully incorporated and smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture together with broad, sweeping strokes. Stop as soon as no streaks of flour remain. A few small lumps are fine.
  6. Gently fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top. Tossing the chocolate chips in a tablespoon of flour before adding them helps prevent sinking.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Give the pan a gentle tap on the counter to release air bubbles.
  8. In a small bowl, stir together the 2 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter.
  9. Sprinkle the reserved chocolate chips over the cinnamon sugar layer.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  11. Let the bread cool in the pan for 15 minutes. Then use the parchment paper overhang to lift it out and transfer to a cooling rack. Let cool completely before slicing.

Notes

For best results, use room temperature eggs and fresh baking soda/powder. Tossing chocolate chips in flour prevents sinking. Let bread cool completely before slicing for clean slices. Bread tastes even better on day two.

Nutrition

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

Find it online: https://sweetstirring.com/best-chocolate-chip-pumpkin-bread-with-cinnamon-sugar-crust/