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This Pumpkin Bread Recipe is studded w/ chocolate chips, butterscotch chips, & is so moist & easy! It tastes like fall. It can also be made into muffins! showmetheyummy.com #pumpkin #bread
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5 from 2 votes

Pumpkin Bread

This Pumpkin Bread Recipe is studded w/ chocolate chips, butterscotch chips, & is so moist & easy! It tastes like fall. It can also be made into muffins!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 24 slices (2 Loaves or 1 Loaf + 1 dozen muffins OR 2 dozen muffins)
Calories: 282kcal
Author: Jennifer Debth

Ingredients

2 Loaves (or 1 Loaf + 1 dozen muffins OR 2 dozen muffins)

  • 3 ½ cups all purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 4 large eggs room temperature
  • 2 cups brown sugar packed
  • 1 cup granulated sugar
  • 1 (15 oz) can pumpkin puree
  • 1 cup canola oil
  • ⅔ cup orange juice room temperature
  • 1 tablespoon vanilla extract
  • ⅔ cups butterscotch chips + more for topping*
  • ⅔ cups semi-sweet chocolate chips + more for topping

Glaze

  • 3 tablespoons unsalted butter
  • 2 tablespoons milk
  • 1 cup powdered sugar

1 Loaf (or 1 dozen muffins)

  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • 2 large eggs room temperature
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 1 cup pumpkin puree
  • ½ cup canola oil
  • ⅓ cup orange juice room temperature
  • ½ tablespoon vanilla extract
  • ⅓ cups semi-sweet chocolate chips + more for topping
  • ⅓ cup butterscotch chips + more for topping
US Customary - Metric

Instructions

Pumpkin Bread

  • Preheat oven to 350 degrees F. Grease a 9x5 non stick loaf pan with cooking spray and line it with a strip of parchment paper.** The parchment paper should hang off the sides of the loaf pan.
  • In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  • In another bowl, whisk together eggs, both sugars, pumpkin, oil, orange juice, and vanilla until well blended.
  • Stir the dry ingredients into the pumpkin mixture until just combined. Do NOT overmix.
  • Gently stir in chocolate/butterscotch chips
  • Pour into the prepared pan.**
  • Bake for about 50-60 minutes (I covered mine in tin foil in the last 10 mins) in the preheated oven. Loaf is done when toothpick inserted in center comes out clean.
  • Let cool and then use the parchment paper overhang to gently lift the loaf out of the pan.
  • Drizzle with glaze.

Glaze

  • Melt butter and milk together in the microwave.
  • Whisk in powdered sugar until smooth.
  • Immediately pour over pumpkin bread.
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Notes

*Not a fan of butterscotch? Just use chocolate chips!
** If you're making muffins: line a regular sized cupcake tin with liners and bake for 15-25 minutes.

Nutrition

Serving: 1slice or 1 muffin | Calories: 282kcal | Carbohydrates: 55g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 278mg | Potassium: 136mg | Fiber: 2g | Sugar: 38g | Vitamin A: 2830IU | Vitamin C: 4.2mg | Calcium: 37mg | Iron: 1.7mg

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