Chocolate Chip Pumpkin Bread with Maple Glaze 🎃🍫

Hey there, pumpkin lover! If you’ve been craving something cozy, sweet, and full of fall vibes, this Chocolate Chip Pumpkin Bread with Maple Glaze is about to become your new obsession. It’s soft, moist, perfectly spiced, and loaded with melty chocolate chips — everything you want in a slice of pumpkin bread. The maple glaze on top adds just the right touch of sweetness, tying all those warm flavors together. I make this every autumn (and honestly even after), because it fills the whole house with that “fresh bakery meets pumpkin patch” smell we all adore. 🍂

It’s one of those recipes that looks like it took hours, but it’s actually super simple to make. Mix, bake, drizzle — that’s it! And it’s even better the next day when the flavors deepen. So, grab your whisk and let’s make some magic!

Nutritional Benefits

Okay, yes — this bread feels like dessert. But it’s also sneakily full of good stuff! Pumpkin purée is rich in vitamin A, potassium, and fiber, which makes every slice a little more wholesome. The olive oil or melted butter keeps it tender without being greasy, while eggs add protein for balance. And if you use dark chocolate chips, you’ll get a dose of antioxidants too. So go ahead — have a second slice. 😉

Adaptable Variations

• Dairy-Free: Use coconut oil or vegetable oil instead of butter, and a non-dairy chocolate brand — it turns out beautifully!
• Gluten-Free: Substitute your favorite 1:1 gluten-free baking flour. The texture stays soft and moist.
• Healthier Twist: Swap half the flour for oat flour, and use maple syrup or coconut sugar for natural sweetness.
• Add-Ins: Toss in chopped pecans, walnuts, or a sprinkle of pumpkin seeds on top before baking for a little crunch.
• Mini Loaves or Muffins: Turn this recipe into muffins or mini loaves — just shorten the baking time (about 20–25 minutes for muffins).

The Recipe

Ingredients (makes 1 loaf)

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger (optional)
• ¾ cup canned pumpkin purée
• ½ cup brown sugar
• ¼ cup white sugar
• 2 large eggs
• ½ cup melted butter or oil (olive, coconut, or vegetable)
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (plus more for topping)

Maple Glaze

• ½ cup powdered sugar
• 1 tablespoon pure maple syrup
• 1–2 teaspoons milk (add gradually until smooth consistency)
• Pinch of cinnamon (optional, for extra fall flavor)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
3. Mix wet ingredients: In a large bowl, combine pumpkin purée, brown sugar, white sugar, eggs, melted butter (or oil), and vanilla. Whisk until smooth.
4. Combine: Add the dry ingredients to the wet mixture and stir gently until just combined. Don’t overmix — a few small lumps are fine!
5. Add chocolate chips: Fold in the chocolate chips, saving a few to sprinkle on top before baking.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay!).
7. Cool: Let the loaf cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before glazing.
8. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled loaf and let it set for 10 minutes.
9. Slice & enjoy: Serve thick slices with coffee, tea, or a cozy blanket — it’s fall in every bite.

Practical & Valuable Tips

• Perfect moisture: Don’t overbake! The bread should stay soft in the center — check at 50 minutes and test with a toothpick.
• Storing: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5. It’s even better the next day as the flavors deepen!
• Freezing: Freeze slices individually for quick fall treats — just thaw and microwave for 15 seconds before serving.
• Warm-up tip: Reheat a slice and add a little butter or cream cheese spread for the ultimate comfort bite.
• Presentation idea: Add a sprinkle of chopped nuts or extra drizzle of glaze right before serving for a bakery-style finish.

Frequently Asked Questions

1. Can I use fresh pumpkin? Yes! Just make sure it’s cooked and puréed smoothly. Canned pumpkin is more consistent, though, so it’s my go-to.
2. Can I skip the glaze? Of course! The bread is delicious on its own, but the maple glaze takes it to cozy perfection.
3. Can I make it healthier? Definitely. Use whole wheat flour for extra fiber and reduce the sugar slightly — it’ll still taste amazing.
4. Can I make muffins instead? Yes! Pour the batter into a lined muffin tin and bake for 20–25 minutes until golden and fluffy.

Call to Action

If this Chocolate Chip Pumpkin Bread with Maple Glaze made your kitchen smell like fall, I’d love to see it! Pin it on Pinterest and tag me when you share your delicious slice of autumn. 🎃🍫🍁