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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!

slices of pumpkin bread on a white serving tray

When September rolls around, I have the sudden urge to make every quick bread known to man. Some of my favorites are banana bread, apple cinnamon 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!

Mastering This Pumpkin Bread Recipe

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.

Here are the key ingredients you need & why:

  • Pumpkin: There’s a lot of pumpkin in this recipe because it not only adds flavor, but moisture as well. 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.
  • Oil: Adds incredible moisture and lightens up the crumb.
  • 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 other pumpkin recipes).
  • Orange Juice: I know orange juice seems strange here, but don’t be nervous. This bread will NOT taste like oranges. I use orange juice because a little liquid keeps the bread from tasting too dense. Milk works too if you don’t have orange juice, but the subtle orange flavor is like magic in this bread. It just works.
  • Chocolate Chips: Optional, but if you’re a chocolate lover, pumpkin + chocolate is always a good idea. The following pictures show the bread made without chocolate chips.
pumpkin bread batter
pumpkin bread

Why You’ll 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 recipe so much that I included it in my 1st cookbook Sally’s Baking Addiction. It’s always a hit, especially when pumpkin spice season picks up!

But after 1 taste, you might not want to limit this quick bread to the fall season. 🙂

overhead image of sliced pumpkin chocolate chip bread in a loaf pan
pumpkin bread with chocolate chips

More Perfect Pumpkin Recipes

Print
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slices of pumpkin bread on a white serving tray

My Best Pumpkin Bread

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

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

Scale
  • 1 and 3/4 cups (219g) 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
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (150g) 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 if desired. About 1 hour bake time.

Keywords: pumpkin bread

Reader Questions and Reviews

  1. First-this recipe is delicious!! I had to use the milk instead of oj and I did a mixture of chocolate chunks and chips. I made it as mini loaves and muffins.
    Second-I see now (after I’ve already made it) that you recommend not doubling the recipe. I’m curious the reason for this? Mine seemed to do okay with doubling, but maybe because that’s the only way I’ve done it I don’t know any better?
    Thanks for the recipe!!

    1. Hi Stacey! So glad you loved this recipe. We recommend not doubling the recipe because it is easy to over or under – mix batter when working with larger volumes.

  2. I love this recipe! I’ve made it at least 5 times. I always increase the amount of spices up to 1.5-2x and have never used chocolate chips. I also swap the amounts of white and brown sugar to use a little less brown sugar. I use homemade pumpkin puree without squeezing out any water and don’t add orange juice, so I bake for 65 minutes. Even with the modifications, it comes out great!

  3. Omg so good. I used whole milk in place of orange juice and a tsp of pumpkin pie spice for ease. It took the full 65 minutes and came out perfectly moist and delicious!

  4. Made this last night. I originally got it from tasteandtravellers tik tok page and I’m so happy I found this. I was so incredibly moist I fell in love with this. Did everything the same but I didn’t want to waste any pumpkin puree so I just used the entire 15 oz can. 100% recommend

  5. I’m almost 70 years old and have been baking forever. This is the best Pumpkin bread I’ve ever made…so moist and flavorful! I made it exactly as the recipe suggested, using the orange juice and semi sweet chocolate chips. This easy to make recipe will for sure be a regular baked treat for my big family and for holiday giveaways. Thank you, thank you!

  6. I have made your recipe about 6 times now and it is the best I have found! I add walnuts, just because I like the flavor it adds. My neighbors and family love it 🙂

    1. Just made this and it turned out delicious. I used applesauce instead of oil and used homemade pumpkin puree. I did drain the puree of the extra moisture. The baking time was off for me. Took 25 extra minutes to cook. The result was delicious. The loaf turned out moist and flavourful!!! Will make again and again. Thanks

  7. I made it without chocolate chips and did milk since we didn’t have orange juice, but planning to try out next time. This was the best pumpkin bread I’ve ever made!

  8. This pumpkin bread is delicious! I love the subtle orange flavor (I actually use orange juice concentrate from the can without adding water). That really makes it yummy. The only other tweak I make is to use less cinnamon. I end up doing 1 1/4 tsp of cinnamon and the same measurements for the rest of the ingredients. I have used both canned and fresh pumpkin and loved both equally. Thank you Sally!

  9. This is an easy recipe to follow. It is always so delicious. I tried a different recipe once ( forgot to save this one), and my children and myself where very disappointed. The only step I do different is l always add extra on the spices. They are my favorite, I use them in my coffee too. Thank you for this fantastic recipe.

  10. Thanks for including the oven temperature in celcius. Saves me from converting each time.

  11. We made a double batch with large can of pumpkin pie filling (and did not add any additional spices since they are already in filling). We baked each loaf separately. So delish with OJ or milk. We are also high altitude and didn’t have to make any adjustments for that. Our fav!

  12. Have become a muffin making maniac during the pandemic. This recipe is out of this world delicious-freezes well and makes 18 nicely sized muffins. I always add nuts to my muffins if possible; they worked well with the other ingredients. Love your recipes and have many successes because of them. Thanks!

  13. Wonderful pumpkin loaf. Works beautifully with gluten free flour blend. Moist and delicious. Thank you!

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