Pumpkin Bourbon Chocolate Chip Bread is a cozy treat that pairs well with coffee, cocoa or tea. With a delightful bourbon icing, this moist spiced Pumpkin Bourbon Chocolate Chip Bread is the perfect treat for two. Simple and easy to make for any occasion!
There’s nothing better than a fall-scented loaf baking up in your oven. This Pumpkin Bourbon Chocolate Chip Bread has fragrant warming flavors that pair naturally with chocolate chips and rich bourbon icing. Swap out the bourbon for orange juice or vanilla extract if it’s not your thing.
This deliciously spiced quick bread is easy to make, even if you don’t think yourself a baker. There is no finicky yeast or downtime to allow the dough to rise. All you need is a handful of pantry staples and about 15 minutes and you’re on your way to filling your home with the delightful aroma of this mini homemade treat.
Bread Baking Essentials
This Pumpkin Bourbon Chocolate Chip Bread bakes up just enough slices to satisfy without being overly indulgent. You’ll need a few kitchen essentials to get started – a GoodCook Touch 5 QT Mixing Bowl, a GoodCook Mixing Spoon, and a GoodCook Nonstick Mini Loaf Pan, which produces 6 perfect slices. Are you ready to get baking and infuse your house with a delightful aroma?
Bake & Share
Happy Bread Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Pumpkin Bourbon Chocolate Chip Bread
This moist spiced bread makes the perfect treat for two. Loaded with pumpkin and chocolate chips, this mini loaf is finished with a rich bourbon icing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5-6 small slices
- 1/2 cup flour
- 2 tsp pumpkin spice seasoning
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup brown sugar
- 3 Tbsp sugar
- 3 Tbsp canola oil
- 1/4 cup semi-sweet chocolate chips
- 2 tsp bourbon whiskey
- 2 tsp water
- 3/4 cup powdered sugar
Adjust oven rack to the lowest tier, then heat oven to 350°F. Line mini loaf pan with parchment paper and generously spray with cooking oil.
Mix together flour, baking soda, baking powder, salt, and pumpkin spice blend in a small bowl. In a larger bowl, whisk together the egg, pumpkin puree, brown sugar, sugar, and canola oil until smooth.
Gently stir the flour mixture the wet mixture. Do not overmix; it’s okay if it’s slightly clumpy. Finally, fold in chocolate chips. Scoop mixture evenly into greased loaf pan and bake on the lowest tier for 25-28 minutes or until a toothpick inserted comes out clean.
For the Icing:
While the bread is baking, whisk together powdered sugar, bourbon, and water until smooth. Allow loaf to cool slightly before drizzling bourbon glaze on top. Enjoy immediately or store in an airtight container for up to a week (if it will last that long!)