Dessert: United States – Chocolate Chip Pumpkin Bread with Maple Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr

Additional 45 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Nonstick spray or butter, for the pan
1 3 / 4 cups (220 g) all-purpose flour
1 tsp (5 ml) baking soda
1 / 2 tsp (2.5 ml) baking powder
1 / 2 tsp (2.5 ml) fine salt
2 tsp (10 ml) ground cinnamon
1 / 2 tsp (2.5 ml) ground nutmeg
1 / 4 tsp (1.25 ml) ground ginger
1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs, at room temperature
1 / 2 cup (100 g) granulated sugar
1 / 2 cup (100 g) packed light brown sugar
1 / 2 cup (120 ml) vegetable oil
1 tsp (5 ml) vanilla extract
3 / 4 cup (130 g) semisweet chocolate chips, plus 2 tbsp (30 g) for topping (optional)
Optional: 1 / 2 cup (55 g) chopped walnuts or pecans
1 / 2 cup (60 g) powdered sugar, for maple glaze
1 1 / 2 tbsp (23 ml) pure maple syrup, for maple glaze
1–2 tsp (5 to 10 ml) milk or half-and-half, for maple glaze
Pinch of fine salt, for maple glaze

Show original ingredient measurements

Nonstick spray or butter, for the pan
1 3 / 4 cups (220 g) all-purpose flour
1 tsp baking soda
1 / 2 tsp baking powder
1 / 2 tsp fine salt
2 tsp ground cinnamon
1 / 2 tsp ground nutmeg
1 / 4 tsp ground ginger
1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs, at room temperature
1 / 2 cup (100 g) granulated sugar
1 / 2 cup (100 g) packed light brown sugar
1 / 2 cup (120 ml) vegetable oil
1 tsp vanilla extract
3 / 4 cup (130 g) semisweet chocolate chips, plus 2 tbsp (30 g) for topping (optional)
Optional: 1 / 2 cup (55 g) chopped walnuts or pecans
1 / 2 cup (60 g) powdered sugar, for maple glaze
1 1 / 2 tbsp pure maple syrup, for maple glaze
1–2 tsp milk or half-and-half, for maple glaze
Pinch of fine salt, for maple glaze

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Grease a 9×5-inch (12.7 cm) loaf pan and line it with a parchment sling for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.
Add the dry ingredients to the wet and stir just until no dry streaks remain. Fold in 3/4 cup (180 ml) chocolate chips and the nuts if using; do not overmix.
Spread the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface if desired.
Bake 55–65 minutes, until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes.
Cool in the pan for 15 minutes, then lift the bread out and cool completely on a wire rack.
For the glaze, whisk the powdered sugar, maple syrup, and 1 teaspoon (5 ml) milk until smooth, adding more milk a few drops at a time until it reaches a thick drizzle consistency. Whisk in a pinch of salt.
Drizzle the glaze over the cooled loaf. Slice and serve. Store leftovers airtight at room temperature up to 3 days or refrigerate up to 1 week.

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.
Add the dry ingredients to the wet and stir just until no dry streaks remain. Fold in 3/4 cup chocolate chips and the nuts if using; do not overmix.
Spread the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface if desired.
Bake 55–65 minutes, until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes.
Cool in the pan for 15 minutes, then lift the bread out and cool completely on a wire rack.
For the glaze, whisk the powdered sugar, maple syrup, and 1 teaspoon milk until smooth, adding more milk a few drops at a time until it reaches a thick drizzle consistency. Whisk in a pinch of salt.
Drizzle the glaze over the cooled loaf. Slice and serve. Store leftovers airtight at room temperature up to 3 days or refrigerate up to 1 week.