Glazed Pumpkin Chocolate Chip Bread

There’s nothing quite like a warm slice of pumpkin bread on a crisp fall day, but this glazed pumpkin chocolate chip bread takes it to the next level. The bread itself is tender and full of cozy pumpkin spice, studded with melty chocolate chips, and then comes the twist—fresh orange zest and almond extract give it a bright, unexpected flavor that makes every bite sensational.

Topped with a sweet orange-almond glaze, it’s the kind of recipe that feels fancy enough for sharing but easy enough for an everyday bake with the kiddos.

My Latest Inspiration

I always thought it was so weird, orange juice and pumpkin? Who are these people? But, I was wrong and I will own it.

My friend, Whitney makes the most delicious Glazed Pumpkin Bread and there are two crazy changes that make it uniquely incredible; 1. Orange zest and juice 2. No cinnamon- look, it works so just trust us.

Whitney is one of my latest inspirations. She is an all-in Mom, an incredible cook and baker, and her family is LIVING life. A backyard full of a zipline, a playhouse that dad and his kids will have movie night sleepovers in and all the family time, including friends, you can imagine.

So, I kinda want that. Less of the “to-dos” and more of the “to-loves”. I love this bread. I love that it’s from her mom and even her 10 year old requested it instead of cake for his birthday. And I love the reminder of moments, not tasks. I needed a bit of a slap in the face with our home remodel taking up so much time lately, and this bread, my people and all of you are exactly what is on my “list” this week.

Why This Pumpkin Chocolate Chip Bread is So Special

The Secret Twist: The pairing of orange and almond with pumpkin is a flavor combination you never knew you were missing.
Perfectly Moist and Tender: The pumpkin not only adds flavor, but it keeps the bread tender.
Easy to Make: This is a great recipe to get the kids in the kitchen!
Texture: The glaze adds sweetness and shine, balancing the bread.
Occasions: Great for Thanksgiving, holiday brunches, or giving as gifts to friends and neighbors.

Ingredients for Glazed Pumpkin Chocolate Chip Bread

Flour: Gives the bread its structure and holds everything together.
Baking Soda: Helps the bread rise and keeps it tender.
Ground Ginger & Ground Nutmeg: Add cozy, spiced fall flavor with a hint of warmth.
Salt: Balances the sweetness and makes all the flavors pop.
Sugar: Sweetens the bread and locks in moisture.
Melted Butter: Adds richness and keeps the crumb soft and tender.
Pumpkin Puree: The star ingredient! It adds moisture, natural sweetness, and that signature pumpkin flavor.
Eggs: Bind everything together and help create a soft, moist loaf.
Orange Zest: Brightens the bread with a fresh citrus flavor.
Vanilla Extract: Rounds out the flavors and adds warmth.
Chocolate Chips: Pockets of melty deliciousness in every bite.

Glaze

Orange Juice: Infuses the glaze with fresh citrus flavor.
Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully.
Vanilla Extract: Adds warmth and depth to the glaze flavor.
Almond Extract: The secret twist that pairs perfectly with pumpkin, orange, and chocolate.

How to Make Pumpkin Bread with Chocolate Chips

Prep: Preheat the oven to 350°F and grease a loaf pan.
Dry Ingredients: Whisk the dry ingredients together in a medium bowl.
Wet Ingredients: Beat together all the wet ingredients until light and creamy.
Combine: Slowly add the flour mixture to the wet ingredients and combine until a lumpy batter forms.
Stir: Add the chocolate chips and stir into the batter.
Bake: Pour the better into the prepared bread pan and bake for 1 hour.
- NOTE: While the bread is baking, make the glaze by whisking all the ingredients together in a separate mixing bowl.
Cool: Let the bread cool in the pan for about 10 minutes then transfer to a wire cooling rack.
Glaze: Pour the glaze over the warm bread and let it rest until the glaze has dried.

FAQs

Can I make this with fresh pumpkin instead of canned?

Yes, but the pumpkin would need to be cooked, seeds and skim removed and pureed until very smooth.

What if I don’t like almond extract?

If you don’t like almond flavoring or have an allergy, just omit it.

Can I make this bread in muffin form?

Yes, you will just need to reduce the baking time to 25-30 minutes for regular size muffins.

Substitutions and Add-ins

If you aren’t interested in the orange and almond glaze, go ahead and make our regular pumpkin chocolate chip bread.

You could also swap the mini chocolate chips for white chocolate chips or cinnamon chips. Nut lovers could also add chopped pecans or walnuts either in the bread or sprinkled on top of the glaze!

Storage Tips

Leftover pumpkin bread with glaze can be stored at room temperature or in the fridge. It will keep for up to 4-5 days.

This bread also freezes very well. Let it cool completely and then wrap in foil followed by a ziploc bag. It will keep for up to 3 months.

Pumpkin bread is always a fall favorite, but adding chocolate chips, orange zest, and almond glaze makes it feel extra special. It’s the kind of recipe you’ll want to bake for neighbors, serve at holiday gatherings, or sneak a warm slice of with a cup of cocoa after the kids are in bed.

Simple, beautiful, and full of flavor—this glazed pumpkin chocolate chip bread is sure to become a tradition in your home, just like it has in ours.

Watch How to Make this Recipe:

More Pumpkin Recipes to Try:

Glazed Pumpkin Bread

There’s nothing quite like a warm slice of pumpkin bread on a crisp fall day, but this glazed pumpkin chocolate chip bread takes it to the next level.

Course All Your Favorite Fall Recipes to Warm up to, Yeast Bread Recipes and Quick Bread Recipes

Keyword chocolate chips, fall desserts, glaze, pumpkin, quick bread, sweet glaze

Prep Time 10 minutes

Cook Time 1 hour

Cooling Time 10 minutes

Total Time 1 hour 20 minutes

Servings

Calories 406kcal

Author Carrian Cheney

Equipment

Ingredients

1 ½ Cups Flour
1 teaspoon Baking Soda
1 teaspoon Ground Ginger
1 ½ teaspoons Ground Nutmeg
½ teaspoon Salt
1 Cup Sugar
½ Cup Butter melted
1 Cup Canned Pumpkin Puree
2 Eggs large
2 Tablespoons Orange Peel grated
1 teaspoon Vanilla Extract
1 Cup Chocolate Chips (or to taste)

Glaze

1 Tablespoon Orange Juice
⅓ Cup Powdered Sugar
¼ Teaspoon Vanilla Extract
¼ Teaspoon Almond Extract

Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, ginger, nutmeg, and salt. Set aside.

1 ½ Cups Flour, 1 teaspoon Baking Soda, 1 teaspoon Ground Ginger, 1 ½ teaspoons Ground Nutmeg, ½ teaspoon Salt
In a large bowl, beat together sugar, melted butter, pumpkin puree, eggs, orange peel, and vanilla until light and creamy.

1 Cup Sugar, ½ Cup Butter, 1 Cup Canned Pumpkin Puree, 2 Eggs, 2 Tablespoons Orange Peel, 1 teaspoon Vanilla Extract
Gradually beat in the flour mixture until a slightly lumpy batter forms.
Stir in the chocolate chips.

1 Cup Chocolate Chips
Spoon batter into the prepared loaf pan.
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.

Glaze

Whisk the glaze together and pour over the warm, slightly cooled bread and let rest until dried.

1 Tablespoon Orange Juice, ⅓ Cup Powdered Sugar, ¼ Teaspoon Vanilla Extract, ¼ Teaspoon Almond Extract