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This Pumpkin Bread with Cinnamon Chips is basically fall wrapped up in a loaf pan. With a moist crumb, gooey cinnamon chips, and that warm, nostalgic pumpkin pie flavor, it’s everything I want in a cozy quick bread recipe. Think of it as the slightly more festive cousin of banana bread- one that shows up to the pumpkin spice season party wearing a cable knit sweater and carrying cinnamon sticks.
This pumpkin bread recipe is the definition of cozy baking. The cinnamon chip loaf is a fall bread dream- spiced pumpkin bread that’s both moist and rich with flavor. It’s the ultimate bread for those autumn baking recipes that fill your house with the scent of cinnamon and brown sugar.
The Chemistry of Pumpkin Bread with Cinnamon Chips
Like most quick bread recipes, this one relies on the perfect balance of wet ingredients and dry ingredients. The pumpkin purée adds moisture and richness, while the flour and leavening agents (baking soda and powder) provide structure. The brown sugar and granulated sugar not only sweeten but also help the bread stay soft. Mixing the wet ingredients and dry ingredients just until combined prevents a tough texture. Overmixing = dense loaf. Folding in the cinnamon chips at the end ensures they stay evenly distributed, so every slice has that little extra boost of cinnamon flavor.
Recipe Troubleshooting
Dense or undercooked center of the loaf? That’s usually from too much moisture, not enough bake time. Use pumpkin purée, not pumpkin pie filling, for the right texture.
Cinnamon chips sinking? Toss them lightly in flour before folding in to keep them suspended. It can also happen if the batter is overmixed or the oven runs hot.
Does the bread stick? Make sure to grease and line the loaf pans with parchment paper for easy removal.
Dark on the outside, but gooey on the inside? Try tenting with aluminum foil halfway through to prevent overbrowning.
Can I use chocolate chips or white chocolate chips instead? Yes! They both work beautifully- change the flavor profile.
Canned or homemade pumpkin? Canned is the easiest and gives the best results.
Gluten-free or dairy-free? Use a gluten-free blend or swap butter for vegetable oil, canola oil, or avocado oil.
Can I make muffins? Yes- bake in a muffin cup for about 45-55 minutes.
Too sweet? Cut the brown sugar slightly and add more spice.
Step One: Add the melted butter, brown sugar, and granulated sugar to a mixing bowl.
Step Two: Mix until combined.
Step Three: Add the eggs and vanilla extract to the mixing bowl.
Step Four: Mix until combined.
Step Five: Add the pumpkin puree.
Step Six: Mix until combined.
Step Six: Add all the dry ingredients.
Step Seven: Mix until a batter forms.
Step Eight: Add the cinnamon chips to the batter.
Step Eight: Fold in until combined.
Step Nine: Prepare two bread pans by spraying with non-stick spray and lining with parchment paper.
Step Ten: Divide evenly into both bread pans and bake.
Serving Suggestions
Serve thick, warm slices with cream cheese or a drizzle of maple syrup. This sweet bread makes the perfect festive fall treat and works beautifully as French toast the next day. Try it slightly roasted- trust me, that gooey cinnamon chip texture gets even better. Pair it with apple cider, hot tea, coffee, or drinking chocolate. Dust with powdered sugar or drizzle with vanilla glaze for a beautiful presentation. Slice and serve on a rustic wooden board with mini pumpkins for fall gatherings.
Seasonal Serving Suggestions
We’re deep in pumpkin spice season recipes, and this bread belongs on every cozy pumpkin dessert list. It’s perfect for Thanksgiving breakfast ideas, Christmas quick breads, and even make-ahead holiday breads. Wrap it up as homemade pumpkin gifts or slice it for pumpkin breakfast ideas all season long. Basically, if there’s a chill in the air, this bread belongs in the oven.
Similar & Related Recipes
If you love this Pumpkin Cinnamon Chip Bread, you are going to adore my pumpkin chocolate chip cake, pumpkin cinnamon cookies, or my pumpkin chocolate chip cookies. They are a crowd pleaser at any gathering, especially parties during the holiday season. To make it even sweeter, pair it with my homemade vanilla frozen custard– no one will be able to turn it down.
Baking Tips
This homemade pumpkin bread is easy to make, keeps beautifully wrapped in plastic wrap, and doubles as a great Christmas neighbor gift (if you don’t eat it all first). Remember to use pumpkin purée, bake and test with a cake tester or toothpick, and give it the proper cooling time. If you follow those steps, you will be golden!
Storage Tips
Store the whole loaf or slices in an airtight container or tightly wrapped in plastic wrap for up to 4 days. To freeze, wrap in wax paper, then aluminum foil- it’ll stay fresh for up to 2 months.
Freezer- Wrap cooled bread tightly and freeze whole or in individual slices for quick breakfasts. Thaw at room temperature or reheat gently in the oven for that fresh-baked taste.
Make-ahead- This bread gets even better the next day as the flavors deepen. Bake ahead and store at room temperature for 24 hours for optimal flavor. it also makes great Christmas neighbor gifts- wrap cooled mini loaves in parchment and twine for a rustic look.
Recommended Products
Soft & Sweet Cinnamon Chip Pumpkin Bread
This Pumpkin Cinnamon Chip Bread is pure fall comfort. It’s soft, moist, and packed with pumpkin pie flavor and gooey cinnamon chips in every bite. Whether you bake it for Thanksgiving breakfast, wrap it up for friends, or enjoy it warm from the oven (the best part), it’s one of those great recipes you’ll make again and again. Consider this your new go-to homemade pumpkin bread- no streusel topping required, just a simple, cozy, delicious recipe perfection.
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Moist Pumpkin Bread with Cinnamon Chips
Ingredients
- 15 oz pumpkin puree
- 1 cup melted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 2 cups cinnamon chips
Instructions
- Preheat the oven to 325 degrees F and prepare two light-metal bread pans by spraying it with non-stick spray and lining it with parchment paper.
- In a large mixing bowl add 15 oz pumpkin puree, 1 cup melted butter, 1 cup brown sugar, and 1 cup granulated sugar and mixed until combined.
- Stir in 2 eggs and 1 tsp vanilla.
- Add the dry ingredients: 2 cups, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp fine sea salt, 1 tbsp cinnamon, and 1/2 tsp nutmeg. Mix until a dough batter.
- Fold in 2 cups of cinnamon chips.
- Divide the batter evenly into the two prepared bread pans.
- Place in the oven and bake for 1 hour.
- Remove and cool before slicing.
Nutrition
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