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Perfect Chocolate Chip Pumpkin Bundt Bread Recipe with Maple Glaze

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This Perfect Chocolate Chip Pumpkin Bundt Bread with Maple Glaze is tender, spiced, and studded with melted chocolate chips, all topped with a sweet maple glaze that soaks into the warm bread. It is the ultimate fall treat, perfect for brunch, gifting, or cozy mornings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) milk (whole milk preferred)
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for coating chocolate chips)
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with non-stick baking spray that contains flour.
  2. In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a small bowl, toss chocolate chips with 1 tablespoon flour until coated. Set aside.
  4. In a large bowl, beat butter with a hand mixer on medium speed until creamy, about 1 minute. Add granulated sugar and brown sugar; beat for 2-3 minutes until light and fluffy. Scrape down sides.
  5. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  6. Add pumpkin puree and vegetable oil; beat on low speed until combined. Batter may look curdled.
  7. Alternate adding dry ingredients and milk, starting and ending with dry ingredients. Mix on low until just combined. Do not overmix.
  8. Fold in flour-coated chocolate chips with a rubber spatula until evenly distributed.
  9. Spoon batter into prepared Bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 30 minutes.
  11. Let bread cool in pan for 10 minutes, then invert onto a wire cooling rack. Cool for another 20 minutes before glazing.
  12. While bread cools, make glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, 1 tablespoon milk, vanilla extract, and a pinch of salt until smooth. Add more milk if too thick, or more powdered sugar if too thin.
  13. Pour glaze over warm bread, letting it cascade down the sides. Let set for about 10 minutes before slicing.

Notes

Coat chocolate chips in flour to prevent sinking. Use room temperature ingredients for best results. Grease Bundt pan thoroughly. Let bread cool about 20 minutes before glazing for the perfect soak. Store in an airtight container at room temperature for up to 3 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, bundt bread, maple glaze, fall recipe, pumpkin spice, easy pumpkin bread

Find it online: https://tastytuck.com/perfect-chocolate-chip-pumpkin-bundt-bread-recipe-with-maple-glaze/