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This Maple Chocolate Chip Pumpkin Bread is the ultimate fall baking recipe! It’s soft, moist, and full of warm pumpkin spice flavor, with sweet bursts of chocolate chips, and crunchy pecans. Pure maple syrup is used both in the batter and in a sweet maple-cinnamon glaze. This is the perfect easy fall dessert that doesn’t require a mixer, and it makes your kitchen smell like Autumn while it bakes. The perfect dessert for gatherings, holiday brunches, or just enjoying with a hot cup of coffee.
Table of Contents
- The Best Pumpkin Bread
- Why You’ll Love This Recipe
- Ingredients for Maple Chocolate Chip Pumpkin Bread
- How to Make Maple Chocolate Chip Pumpkin Bread
- Recipe Tips & Variations
- Maple Chocolate Chip Pumpkin Bread Storage
- FAQs About Pumpkin Bread
- More Favorite Fall Desserts
- Maple Chocolate Chip Pumpkin Bread Recipe
The Best Pumpkin Bread
Pumpkin bread is always a seasonal favorite, but this version takes it up a notch. The natural sweetness of pure maple syrup adds depth and warmth to the pumpkin loaf, while the chocolate chips bring indulgence, and the glaze gives it a bakery-style finish.
If you like fall quick bread recipes, try my Nana’s Easy Cinnamon Bread. It’s an easy fall quick bread recipe with a nice cinnamon flavor.
Why You’ll Love This Recipe
- Moist & flavorful – The combination of pumpkin, maple syrup, and oil keeps this bread tender.
- Perfectly spiced – Cinnamon and pumpkin pie spice add that classic fall flavor.
- Bakery-style glaze – The Maple Cinnamon Glaze makes it extra special.
- Easy to make – Simple ingredients, no mixer required, and just one loaf pan.
- Crowd favorite – Great for gifting, holiday baking, or freezing for later.
This pumpkin bread with chocolate chips is also versatile because you can swap the add-ins based on what you have on hand.
Try different nuts, leave out the cranberries, or add white chocolate chips for a different twist. However you make it, this bread will give you the best cozy fall vibes!
Ingredients for Maple Chocolate Chip Pumpkin Bread
For exact amounts, see the recipe card below.
- Eggs
- Vegetable Oil
- Pure Pumpkin Puree
- Vanilla Extract
- Pure Maple Syrup
- Sugar
- All Purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Pumpkin Pie Spice
- Semi-Sweet Chocolate Chips
- Chopped Pecans or Walnuts
- Dried Cranberries (optional)
For the Maple Cinnamon Glaze:
- Unsalted Butter
- Pure Maple Syrup
- Vanilla Extract
- Cinnamon
- Salt
- Powdered Sugar
How to Make Maple Chocolate Chip Pumpkin Bread
- Prep – Preheat oven to 350°F. Grease a 9″x5″x3″ loaf pan.
- Mix wet ingredients – In a bowl, whisk eggs, oil, pumpkin puree, vanilla, and maple syrup.
- Stir in the sugar.
- Combine Dry & Wet – Sift dry ingredients into the wet mixture and stir just until combined.
- Fold in add-ins – Gently fold in chocolate chips, nuts (and dried cranberries, if using. I didn’t this time)
- Pour batter into prepared loaf pan. and spread even using a spatula.
- Sprinkle with extra nuts and chocolate chips (and dried cranberries, if using).
- Bake – Bake for 60–65 minutes, until a toothpick comes out clean.
- Cool – Let cool in the pan for 10 minutes, then transfer to a wire rack.
Maple Cinnamon Glaze
- In a small bowl, melt butter (about 25 seconds in the microwave).
- Stir in maple syrup, vanilla, cinnamon, and salt.
- Whisk in powdered sugar until smooth. Adjust sweetness/thickness to taste.
- Glaze – Once the pumpkin bread has cooled, brush with Maple Cinnamon Glaze.
Recipe Tips & Variations
- Make it nut-free – Skip the nuts or swap with pumpkin seeds for crunch.
- Use different chocolate – White chocolate or dark chocolate chips, or butterscotch chips taste great.
- Mini loaves or muffins – Divide the batter into mini loaf pans or muffin tins. Bake time will be shorter.
- Glaze alternative – Instead of the glaze, dust with powdered sugar before serving.
Maple Chocolate Chip Pumpkin Bread Storage
Store tightly wrapped at room temperature for 2 days, refrigerate up to 5, or freeze for up to 3 months.
FAQs About Pumpkin Bread
Yes, up to 3 months, wrapped well.
Yes, just roast and puree fresh pumpkin, then strain it to remove excess liquid before using.
Yes, bake 20–25 minutes.
Overmixing or underbaking — mix gently and check doneness with a toothpick.
Maple Chocolate Chip Pumpkin Bread
Equipment
- 9”x5”x3” Loaf Pan
- 2 Mixing Bowls
- Whisk
- Small Bowl
- Pastry Brush
- Wire Cooling Rack
Ingredients
- 2 Eggs
- ½ cup Vegetable Oil
- 1 cup Pure Pumpkin Puree
- 1 ½ teaspoons Vanilla
- ½ cup Pure Maple Syrup
- 1 cup Sugar
- 2 cups All Purpose Flour
- 1 Tablespoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 2 teaspoons Pumpkin Pie Spice
- 1 ½ cups Semi-Sweet Chocolate Chips
- 1 cup Chopped Pecans or Walnuts
- 1 cup Dried Cranberries (optional)
Maple Cinnamon Glaze
- 3 Tablespoons Melted Unsalted Butter
- ⅓ cup Pure Maple Syrup
- 1 teaspoon Vanilla
- 2 teaspoons Cinnamon
- ⅛ teaspoon Salt
- 1 cup Powdered Sugar, or to taste
Instructions
Prep
- Heat oven to 350°F. Grease a 9”x5”x3” loaf pan and set aside.
Mix Wet Ingredients
- In a bowl, whisk together the eggs, oil, pumpkin puree, vanilla, and maple syrup.
- Add the sugar and stir it in.
Combine Dry Into Wet
- To the mixing bowl, sift in the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Mix only until just incorporated.
- Fold in the chocolate chips, dried cranberries, and chopped pecans (or walnuts).
- Pour the batter into the prepared loaf pan. Smooth the top using a spatula.
- Sprinkle extra chocolate chips, dried cranberries (if using), and nuts over the top.
Bake
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Let cool in the pan for 10 minutes, then remove from pan and finish cooling on a wire rack.
- Brush with Maple Cinnamon Glaze when cooled.
Maple Cinnamon Glaze
- In a small bowl, melt the butter in the microwave, about 25 seconds.
- Add the maple syrup and salt. Stir.
- Gently whisk in the powdered sugar until the glaze is smooth and combined. Drizzle or brush over the cooled Pumpkin Bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
