Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

Embracing the cozy fall days with autumn's best bread...enjoy it warm right out of the oven!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 350° F. Grease a (9x5 inch) bread pan.

Step 2

2. In a large mixing bowl, stir together the pumpkin butter, pumpkin puree, melted butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, ginger, cloves, and salt, mix until just combined. Fold in the chocolate chips.

Step 3

3. In a bowl, combine the granulated sugar with the remaining 1 tablespoon of cinnamon.

Step 4

4. Spoon half the pumpkin batter into the prepared pan. Sprinkle with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.

Step 5

5. Transfer to the oven and bake for 55-65 minutes, or until the center is just set. I usually cover the bread with foil at the 30 minute mark to prevent the top from burning.

Step 6

6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter (you should do this!). Enjoy!

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