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Glazed Chocolate Chip Pumpkin Bread

Prep Time 15 minutes
Cook Time 52 minutes


  • 1 cup salted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 can (15 ounces) pumpkin puree
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup milk chocolate chips (I use the Guittard baking chips)


  • 1 cup powdered sugar
  • 2 Tablespoons milk


  • Preheat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans.
    In the bowl of a stand-mixer, cream the butter and sugar together until combined and creamy.
    Beat in eggs, one at a time, just until combined. Mix in pumpkin puree.
  • In a separate, medium bowl, combine flour, baking soda, salt, nutmeg, cinnamon and cloves. Whisk until combined.
    Gradually add this dry mixture into the wet mixture just until blended. Stir in chocolate chips.
  • Divide batter evenly among the two prepared loaf pans. Spread out evenly.
    Bake in preheated oven for 50 to 55 minutes or until toothpick inserted in center comes out mostly clean. (It is fine if there is a few wet crumbs. Do not over bake!)
  • Remove from oven and let bread cool in pans for 10 minutes. Carefully remove bread from pans and place on a cooling rack. Gently poke a few holes over the tops of the bread with a fork.
    For Glaze: Mix the powdered sugar and milk together until combined. Pour glaze evenly over the holes of the two loaves of bread.
    Let bread cool at least another 45 minutes or so before slicing and serving. Enjoy!


Recipes yields: 2 loaves