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Perfect Iced Pumpkin Chocolate Chip Bread

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This ultra-moist pumpkin bread is studded with semi-sweet chocolate chips and topped with a simple vanilla icing. It’s a happy accident turned into a fall favorite, perfect for cozy mornings or holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and glossy.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined (a few streaks of flour are okay).
  5. Gently fold in 1 cup chocolate chips, reserving about 2 tablespoons for the top.
  6. Pour batter into the prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  8. Let bread cool in the pan for 15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely (about 1 hour) before icing.
  9. For the icing: In a small bowl, whisk together sifted powdered sugar, ½ teaspoon vanilla extract, and 2 tablespoons milk. Add a third tablespoon for a thinner drizzle. Drizzle over cooled bread.
  10. Let icing set for 15-20 minutes before slicing and serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. If the top browns too quickly, tent with foil at 40 minutes. The bread can be stored in an airtight container at room temperature for up to 4 days, or frozen (un-iced) for up to 3 months. For a dairy-free version, use plant-based milk in the icing and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin bread, chocolate chip, iced, fall recipe, quick bread, pumpkin spice

Find it online: https://ariaappetite.com/perfect-iced-pumpkin-chocolate-chip-bread-recipe/