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Moist Maple Pumpkin Chocolate Chip Bread with Maple Frosting

maple pumpkin chocolate chip bread - featured image
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This moist pumpkin bread is loaded with chocolate chips and topped with a rich maple frosting. It’s the perfect fall treat, easy to make with simple ingredients, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup maple syrup (real maple syrup)
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling on top)
  • ½ cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 3 tablespoons maple syrup (for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes with a hand mixer. Scrape down the sides of the bowl halfway through.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, pumpkin puree, and maple syrup. Mix until just combined.
  5. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup for the top.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining ¼ cup of chocolate chips on top.
  8. Bake for 50-60 minutes, starting to check at the 50-minute mark. The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent the pan with aluminum foil around the 40-minute mark.
  9. Let the bread cool in the pan for 15 minutes, then use the parchment handles to lift it out onto a wire rack. Let it cool completely, about 1-2 hours.
  10. While the bread cools, make the maple frosting: Beat the softened butter in a medium bowl until smooth and creamy. Gradually add the sifted powdered sugar, ½ cup at a time, beating on low speed. Add the maple syrup and a pinch of salt. Beat in 1 tablespoon of milk, then add more if needed to reach a spreadable consistency.
  11. Once the bread is completely cool, spread the maple frosting generously over the top. Let it set for about 15 minutes before slicing. Use a serrated knife for clean slices.

Notes

For best results, use room temperature ingredients. Do not overmix the batter to avoid a tough loaf. If using a different brand of pumpkin puree, drain excess liquid. The bread can be stored in an airtight container at room temperature for up to 3 days, or frozen unfrosted for up to 3 months.

Nutrition

Keywords: pumpkin bread, maple frosting, chocolate chip, fall recipe, moist pumpkin bread, easy pumpkin bread

Find it online: https://dahliadishes.com/moist-maple-pumpkin-chocolate-chip-bread-with-maple-frosting/