The Best Pumpkin Bread

Homemade pumpkin bread is a favorite fall recipe packed with cinnamon spice, chocolate chips, and tons of pumpkin flavor. The days of bland pumpkin bread are behind us!

pumpkin bread

When September rolls around, I have the sudden urge to make every quick bread known to man. Some of my favorites are cinnamon swirl banana bread, apple blueberry bread, and this orange beauty: the BEST pumpkin bread I’ve ever had. This is my absolute favorite pumpkin bread recipe because each slice is incredibly moist. There are no dry crumbs here! This pumpkin bread is also packed with pumpkin and pumpkin spice flavors. But the best part? Plenty of chocolate chips grace every bite. I’m telling you… this is some good stuff!

The Best Pumpkin Bread

When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. After a week of sunken, soggy, and flavorless loaves, I finally mastered what ingredients and how much of each to use- and the result is absolute perfection.

  1. Pumpkin: There is a TON of pumpkin in this pumpkin bread recipe! I use so much for both flavor and moisture.
  2. Oil: Adds incredible moisture and lightens up the crumb.
  3. Favorite Fall Spices: Cinnamon, nutmeg, ginger, cloves… the gang’s all here! These three spices complement the pumpkin flavor wonderfully (and are often found together in many of my pumpkin recipes).
  4. Orange Juice: I know it’s a little weird, but don’t be nervous. This bread will NOT taste like oranges! I use orange juice because a little liquid prevents a super dense baked bread. Milk works too if you don’t have OJ, but the subtle orange flavor is beautiful in this bread.
  5. Chocolate Chips: Because pumpkin + chocolate is always a good idea!

pumpkin bread with chocolate chips

pumpkin bread

I always bake with canned pumpkin, but homemade pumpkin puree works too. If interested, here’s how to make pumpkin puree. Make sure you blot your homemade pumpkin puree to rid some of the moisture (not necessary if using canned pumpkin). Simply measure your pumpkin puree, then squeeze out moisture with a paper towel.

Why I Love this Pumpkin Bread Recipe

  • Delicious in the fall
  • Smells wonderful while it bakes
  • Easy to make
  • No mixer required
  • Extra moist
  • Tons of pumpkin flavor
  • Loaded with fall spices
  • Studded with chocolate chips
  • Similar to banana bread, it tastes even better on day 2 (if it lasts that long!)

I love this pumpkin bread so much that I included this very recipe in my first cookbook, Sally’s Baking Addiction. After receiving so many wonderful reviews, I knew it had to live on my blog, too. If you’ve tried it before, then you know what I’m talking about. If you haven’t, you need to add this lip-smacking bread to your fall baking list!

pumpkin bread

More Perfect Pumpkin Recipes

I have a feeling you’ll crave this pumpkin bread all season long!

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slices of pumpkin bread on a white serving tray

The Best Pumpkin Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking

Description

Homemade pumpkin bread is a favorite fall recipe packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor. The days of bland pumpkin bread are behind us!


Ingredients

  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground ginger*
  • 3/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice*
  • 2/3 cup (120g) semi-sweet chocolate chips*

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.

Notes

  1. Make Ahead Tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  2. Special Tools: Glass Mixing Bowls | Rainbow Whisk | Loaf Pan | Cooling Rack | Libby’s Pure Pumpkin
  3. Spices: You can use 1 teaspoon pumpkin pie spice instead of nutmeg, cloves, and ginger. Be sure to still add 2 teaspoons of cinnamon in addition to pumpkin pie spice.
  4. Chocolate Chips: If desired, try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips. You can leave the pumpkin bread plain, too.
  5. Orange Juice: You can substitute milk for orange juice.
  6. Pumpkin Muffins: This recipe makes 15-18 incredible pumpkin chocolate chip muffins. Bake for about 20 minutes at the same oven temperature.
  7. Bundt Cake: Simply make this pumpkin bundt cake (pretty much this exact recipe) and leave out the cream cheese filling. Add 1 and 1/2 cups chocolate chips. About 1 hour bake time.
My favorite recipe for pumpkin bread! The flavor is outstanding and it's so moist!
This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

798 Comments

Comments are closed.

  1. Jenevieve Parks says:

    Hi Sally,
    I made this recipe over a week ago (a second time), and Oh my gosh! .. It is decadent!
    Mind you, I tweaked the recipe a bit. First I doubled it, so of course, I used 2 cans of pumpkin, and I added ABOUT a little less than a half cup of apple sauce, a generous dollop of mayonnaise, 5 eggs, 2 cups of organic dark chocolate chips, tad, and then additional spice, (eg: Pumpkin spice and Allspice) added to upping up the amount of the other spices, since, as far as I’m concerned, it’s that time of the year to make spicy treats. –
    *The doubled batter made a full bundt cake and a loaf! The outcome of the bread/cake is when you take that first bite, .. It melts in your mouth! It’s delicious any time of day!

  2. I followed this recipe to a T, very simple recipe. The only thing I did was triple it to make 3 loaves. One can of ED Smith pumpkin puree was enough for 3 loaves. They turned out so moist and yummy! I have shared this recipe with friends. Thankyou!

  3. Soooo good! I cut the oil down to 1/4 cup so I could use the whole can of pumpkin, since it’s 15 oz (nearly 2 cups). I loved this and shared it with friends! 🙂

  4. Dangerously delicious! I added ½ chocolate and ½ butterscotch chips and subbed milk for the OJ. Followed directions and it came out perfect, will be making again asap!

  5. An you use apple cider for the OJ?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Deb, Apple cider would be delicious. You really just need a liquid to help thin out the batter. Milk works, but we always prefer a little extra flavor from orange juice. Again, apple cider would be perfect!

  6. How about almond flour?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Deb, I do not recommend almond flour instead of all-purpose in bread recipes. Almond flour cannot soak up all the liquid and moisture that all-purpose can. If you are looking for a gluten free option we haven’t tested it, but you can try using an all purpose (1:1) gluten free flour.

  7. The absolute best Pumpkin bread. Rich pumpkin flavor. Everyone loves it.

  8. Amanda Engler says:

    Terrific recipe! I followed exactly as written (but replaced the chocolate chips with pecans because I don’t care for chocolate at breakfast). It baked up beautifully within the time indicated. One thing that might be causing people problems: depending on the texture/wetness of your canned pumpkin, a cup and a half may be too much. When I measured it out it was nearly the full can, which was way more than the 340 grams called for. I decided to go by the scale instead, which was closer to one cup. Had I gone by the cup measurement, it probably would have been soggy. Instead it was light and moist!

  9. I make this every year! It is the absolute best pumpkin recipe I have ever tried! I always use Ghiarardelli semi sweet chocolate chips. I’ve used coconut oil and vegetable but usually prefer vegetable. It is a crowd pleaser!

  10. Hi Sally ! Thank you so very much for your amazing recipes. Each and every recipe that I have tried have been show stopping crowd pleasers. I am wondering if you have a recipe for a white cake that is dense for wedding cake. My daughter wants her cake to be dense like a pound cake but not dry.
    Please I hope you can help me❣️
    Great fully , Maria iasimone

    1. Hi Maria! Thank you so much for the kind words. I don’t have a layer cake that’s dense like pound cake (it would be pretty heavy). You can try this vanilla sheet cake and baking as layers. It has a tight crumb and is deliciously moist. One of my favorite cakes.

  11. This is a wonderful recipe I will use exclusively for pumpkin bread from now on. I used walnuts and no chocolate chips since pumpkin and chocolate isn’t a flavor combination I’m fond of. I didn’t have oj so I used oat milk I had on hand. But, in the future, I plan to make this with oj and add orange zest as well. That is a flavor combination I’m fond of. This made three mini loaves and six muffins.
    Very easy and very good! Thank you!

  12. Hello! Can I use almond milk instead of whole milk/ orange juice??

    1. Hilari @ Sally's Baking Addiction says:

      Absolutely!

  13. If I sub pumpkin spice for 1/4 of nutmeg
    1/4 of cloves
    1/4 of ginger
    Do I just use 1/4 of pumpkin spice or do I sub 1/4 pumpkin spice for each one //eg: 3/4 tsp of pumpkin spice ?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Vickie, You can use 1 teaspoon pumpkin pie spice instead of nutmeg, cloves, and ginger.

  14. Excellent recipe! Just made it for the first time- I doubled it and got two loaves that were perfectly tender and moist with a great flavor. Definitely a keeper! This will be my go-to pumpkin bread from now on.

  15. Hi Sally! I was so excited to make this yesterday. It was easy to make. However, when I cut a slice of it, J noticed the bottom of it, about an 1/8 of an inch of the entire loaf was not entirely cooked. Almost The top was beautiful and I put in a toothpick in at the 60 min mark, and it was clean. Any specific reason why that could have happened?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Brenda, Any chance you very heavily greased or buttered your pan? If so that can cause a soggy bottom. Next time try lowering your oven rack and baking for a few extra minutes and that should help!

  16. If I substitute with pumpkin pie spice, do I use the same amount of cinnamon?

    1. Hi Patti, that’s correct. See recipe note.

  17. When baking in a Bundt pan, you say to leave out the cream cheese filling. What filling? It wasn’t in the original recipe. Am I missing something?

  18. Instead of choc chips, I added walnuts and orange flavored cranberries.

  19. This is in my oven right now!
    The center of my loaf really puffed up, but the ends stayed with the top of the pan, so I’m still cooking the center which is quite wet and I’m worried the ends will over bake. Any tips for this problem next time? I’m not sure why only the center would rise so much or not bake as quickly?

    1. Hi Megan, tenting the loaf with aluminum foil helps the center and edges cook more evenly. You may also want to lower your oven rack next time. That’s always helpful as well.

  20. Why isn’t there flour or baking soda listed in the ingredients?

  21. Made this today and followed the recipe exactly except for leaving out the chocolate chips. Weighed all the ingredients according to the recipe…. This really is “The Best Pumpkin Bread”!!! So moist and perfect and exactly what I’ve been looking for. Thank you for a wonderful recipe!

  22. Gloria Lorenzi says:

    Very tasty! Made this 11/7. Very easy. Used milk. Think I will try white chips for a different flavor and then raisins. Definitely better day after baking. Froze well. Only lasted 1 day in freezer ; was too good.

  23. Hi Sally, I’m so attracted to your pumpkin cake. It looks so delicious and I can’t wait to try out your recipe for the first time!
    However, I bought a white pumpkin instead of an orange one. I wonder if I can still use your recipe or I need to alter part of your recipe ? Appreciate your help.

    1. Hi Susan, you should be able to cook and puree the inside of a white pumpkin just as you do an orange one. (Though I haven’t tested this, that’s the information I found online if you want to give it a quick search as well.)

  24. This is the best! I made it in an 8×8 glass pan, 30 minutes at 350 in my toaster oven. Omitted cloves ( allergic) and the second time I cut the sugar by a smidge. I cut the cinnamon a bit and topped off the nutmeg, because I don’t like cinnamon to be too dominant. It uses about 1/4 cup less than a full can of pumpkin. I use that to top my oatmeal or yogurt! Husband loves the chocolate chips. The whole thing is decadent and lovely. Putting half in the freezer for this year’s quiet Thanksgiving. Thank you for this terrific recipe!

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