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Pumpkin Bread with Cinnamon Sugar Glaze

Aanchal Gupta
Starbucks inspired Pumpkin Bread with chocolate chips and Cinnamon Sugar Glaze. Perfect for Halloween and Thanksgiving celebrations!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American

Ingredients
  

For Pumpkin Bread

  • 1 Can Pumpkin Puree 15 oz- I used Trader Joes Organic
  • 3 1/2 cups All Purpose Flour
  • 1/2 cup Oil
  • 1 Stick Unsalted Butter
  • 2/3 cup water
  • 1 1/4 cup Brown Sugar
  • 1 1/4 cup White Sugar
  • 4 Eggs* Egg Substitute/Egg free options in Notes below
  • 1 1/2 tsp salt
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 3 tsp Pumpkin Pie Spice powder
  • 1 1/2 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 1 Cup Chocolate Chips

For Cinnamon Sugar Glaze

  • 1 cup Confectioners Sugar
  • 2 tbsp Unsalted Butter melted
  • 5 tsp Milk
  • 1/8 tsp Vanilla Extract
  • 1/8 tsp Cinnamon ground

Instructions
 

For the Pumpkin Bread

  • Preheat oven to 350 F and Grease and Flour 2 Loaf Pan or 1 Bundt Pan
  • Melt Butter
  • Mix Pumpkin Puree, Eggs, Oil,melted Butter and Vanilla Extract(All wet Ingredients).
  • Add Both brown and white sugar and mix.
  • Sift flour and mix together salt, Baking Soda, Baking Powder,Pumpkin Pie Spice and Cinnamon.
  • Slowly mix the Flour mixture to the Pumpkin mixture till they are all incorporated together.
  • Fold in the Chocolate chips.
  • Shake Pan to settle batter in pan and Bake for an Hour or till toothpick comes out clean. Start checking with toothpick after 50 minutes.
  • Cool in pan for 10 minutes, invert on a platter and while its still hot, poke with a toothpick all over and pour Glaze all over the Bread.

For the Glaze

  • Melt Butter, but it should be cool, Mix all the ingredients well together and pour over the Bread.
  • Decorate with Chopped Walnuts or any nuts of your choice.

Notes

It can be made in Loaf Pans, I had loaf pans of different sizes, so I made it in a Bundt pan.
Depending on the size of the loaf pans, you could easily make 2-3 loafs out of this batter.
For an EGG FREE version, substitute 1 tbsp Flax seed powder with 2.5 tbsp water and mix till a gelatinous mix forms. This replaces one egg.
Tried this recipe?Let us know how it was!