Glazed Pumpkin Chocolate Chip Bread


October is the time for all things pumpkin, and this bread must be included! A delicious moist pumpkin bread with all the fall spices, loaded with giant chocolate chips, then covered in this AMAZING cream cheese glaze that is thick and heavenly. A slice of this will put you in the fall mood for sure!


 

Glazed Pumpkin Chocolate Chip Bread

Makes 1 loaf


2 cups gluten free 1:1 flour, divided

1 cup packed brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup canned pumpkin puree

1/2 cup milk

2 eggs

1/3 cup shortening

1 cup milk chocolate chips


Cream Cheese Glaze:


4 oz. block-style cream cheese, softened

4 tablespoons butter, softened

1 teaspoon vanilla

1 cup powdered sugar

4-6 tablespoons milk or cream


Grease the bottom and sides of a bread loaf pan. Heat oven to 350°F. In a large mixing bowl, combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, soda, nutmeg, and ginger. Add the pumpkin, milk, eggs, and shortening. Beat on medium speed for 2 minutes. Add the remaining 1 cup flour and beat until well blended. Fold in the chocolate chips. Pour into the prepared loaf pan and smooth the top. Add additional chocolate chips on top, if desired. Bake for 60-65 minutes, or until toothpick inserted in center comes out clean. Cool for about 10 minutes before removing from pan and cooling on a wire rack.


For glaze, beat together the cream cheese and butter until light and fluffy. Add the vanilla and powdered sugar and beat until smooth. Add desired amount of milk or cream to get the consistency you want. Start out with 4 tablespoons (more of a frosting) then add milk until it's pourable. While still warm, pour over the loaf and let it set before slicing.


 

Step-by-step tutorial:


Gather your ingredients. You will need your favorite GF flour, brown sugar, baking powder, cinnamon, salt, soda, nutmeg, ginger, canned pumpkin puree, milk, eggs, shortening, and chocolate chips. Our favorite chocolate chips for this bread are Guittard milk chocolate chips!


In a mixing bowl, combine the dry ingredients, leaving 1 cup of the flour for later. Add the pumpkin, milk, eggs, and shortening and beat well. Add the remaining cup of flour and beat to combine.


Stir in the chocolate chips.


Pour into a greased bread loaf pan and smooth the top. Add additional chocolate chips on top if desired.


Bake at 350°F for 60-65 minutes or until set in the middle. Allow to cool on a wire rack for 10 minutes or so, then carefully dump out.


Allow to cool completely on a wire rack. Look at those giant chocolate chips!


Now comes the fun part! For the glaze, beat together the cream cheese and butter until light and fluffy. Add the vanilla and powdered sugar and beat until smooth. Add desired amount of milk or cream to get the consistency you want. Start out with 4 tablespoons (more of a frosting) then add milk until it's pourable, but still thick.


This pumpkin bread is a show stopper!


Slice into nice thick slices to serve.


Each slice has just the right amount of the delicious cream cheese glaze.


You'll be in love at first bite! Tender, moist, studded with chocolate, and just the right amount of sweetness.


Enjoy this fall treat!


Recipe Source: Recipe from my amazing sister-in-law Lisa Preece

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!