Go Back

Pumpkin Chocolate Tea Bread

Pumpkin and chocolate makes a perfect duet, and this pumpkin chocolate tea bread makes a sweet treat for breakfast!
No ratings yet
Print Pin


  • 1/2 cup butter softened
  • 1/2 cup light brown sugar
  • 4 eggs lightly beaten
  • 8 oz dark chocolate chips
  • 2 cups pumpkin puree
  • 2 cups self-rising flour


  • 1 cup confectioner sugar
  • 2 tbs milk
  • 1/4 tsp vanilla extract


  • Lightly grease a 2-pound loaf pan and line the base with baking parchment.
  • Cream together the butter and sugar in a bowl until light and fluffy.
  • Gradually add the eggs, beating well after each addition.
  • Add the pumpkin puree and mix well.
  • Stir in the chocolate chips.
  • Sift the flour and carefully fold it into the mixture.
  • Spoon the mixture into the prepared loaf pan and make a slight dip in the center of the top with the back of the spoon.
  • Bake in a preheated oven at 350F for about 45 minutes, or until a toothpick inserted into the center of the load comes out clean.
  • Cool in the pan for 5 minutes before carefully turning out and leaving on a wire rack to cool completely.
  • Glaze: In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread. Drizzle on top of pumpkin chocolate tea bread.