halfbakedharvest4.2
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Embracing the cozy fall days with autumn's best bread...enjoy it warm right out of the oven!
👥 1 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●knife
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Grease a (9x5 inch) bread pan.2. In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, melted butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, ginger, cloves, and salt, mix until just combined. Fold in the chocolate chips. 3. In a bowl, combine the granulated sugar with the remaining 1 tablespoon of cinnamon.4. Spoon half the pumpkin batter into the prepared pan. Sprinkle with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.5. Transfer to the oven and bake for ⏱️ 55-65 minutes, or until the center is just set. I usually cover the bread with foil at the ⏱️ 30 minute mark to prevent the top from burning. 6. Remove the bread and let cool for at least ⏱️ 30 minutes before cutting...or just eat it warm with a smear of butter (you should do this!). Enjoy!
large eggs, at room temperature2baking powder2 teaspoons
Nutrition Facts
calories
2873 kcal
serving Size
1 serving
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