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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pumpkin bread

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.
  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

655 Comments

  1. Yummy! Only thing I did different was add a crumb topping to the top before baking cuz you will never regret adding a crumb topping! The bread is moist and nothing overpowers any other flavor. This was DELISH!!! Thank you!

    1. I just made this bread . It is absolutely delicious!
      Made in mini loaves. Baked 30 minutes. Thanks ! I’ll be using this recipe often.

    1. You sure can, Hannah! The bake time will be much less. I’m unsure of the exact time as it depend on the size of your pans, but test the loaves with a toothpick and when it comes out clean they are finished baking!

  2. OMG!! I just made this bread and it’s absolutely the best pumpkin bread I have ever made. I can’t wait to make more of your recipes.

  3. I made mini muffins, sprinkled with cinnamon and sugar— my tea party loved them. I used chopped pecans instead of chocolate chips. Baked at 350 for 15 min….

  4. I made this recipe twice over 2 days. Not sure if maybe my spices are just old and less flavorful, but the first time the bread came out ok, but not so flavorful, and I think covering it with tin foil was a mistake. Second time I doubled all spices and left off the foil, and I’m much happier with it. Texture was great. Without the foil, it develops a nice crusty outside. I made it in the form of a loaf and as muffins and in a pie tin. All seem good.

    1. spices should always be fresh- buy the smallest you will use in a year. And the foil is ONLY for the last 10 minutes as this keeps the edges from burning while the center cooks. All dense quick breads have this issue. But so worth it!

  5. I am a make from scratch cook and this is just the PEFECT recipe! I am big on easy and even BIGGER on absolutely delicious! This is my one and only go to recipe for pumpkin bread! yummy

  6. I made this bread a few weeks ago and it was delicious, although I did not let it bake long enough and it wasn’t quite baked all the way through in the middle. All my fault–I live at 6,000 feet and should have known better!!! Large bread pans are difficult at this elevation, as is all baking. I need to follow my own rules for high altitude baking and sometimes don’t and just hope for the best, later regretting it.
    So….the next week I made this as regular size and mini muffins and they turned out perfectly!!! Took them to a friend’s house on Christmas morning and they were a great hit.
    For both the bread and the muffins I followed the recipe exactly except used chopped walnuts instead of chocolate chips because that is my preference with pumpkin bread.

  7. This recipes is delicious! We just left off the white sugar because its seemed like a lot and I don’t like very sweet foods ,so for me it was perfect!

  8. This recipe is perfect, I made some and froze some, too! I made it without the chocolate chips. After thawing a loaf, it’s still great, moist and flavorful! And, as As nice surprise, I made some butter/cream cheese icing leftover from daughter’s birthday, spread some on top of bread and OMG, so amazing! I can’t stop eating it.

  9. As a brand-new baker, I am so glad I found your page!! The bread turned out AMAZING and my husband absolutely loved it too. I will be trying more of your recipes 🙂

  10. This recipe is literally perfection! I made it for the first time today and it came out so good! Only difference is I used about a half a cup of mini semi sweet chocolate chips instead of what the recipe says. But it is so soft and moist and just delicious! Thank you!

  11. I’ve made this recipe at least six times by now – it’s that good. The only thing I changed is reduced the sugar to 3/4 cup total. I found it too sweet with the full amount. My family loves this recipe!

    1. Hi Kate, If you want to try it I recommend keeping the total amount of puree the same so 1 and 1/2 cups of pumpkin and banana in whatever ratios you wish (i.e. 3/4 cup each if you want to make half of each).

  12. Can I substitute pecans for the chocolate chips? My grandmother made an amazing pumpkin nut bread growing up, I e been trying to recreate it for year!

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