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, 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!

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


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!


  • 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*


  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, 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.


  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: Try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips.
  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


  1. I made this recipe and wow is it amazing. Not too sweet, incredibly soft and flavorful, and it tasted even better the next day!

  2. wow wow wow Just finished making this, cooled and let my roommate sample. She says absolutely delicious and next time wants me to substitute raisins for chocolate chips as the chocolate is beginning to bother her. Only thing I changed was I greased and floured my loaf pan as I do not stock cooking spray in my cupboard. Excellent recipe folks. Thanks much. Katie

  3. I made a few small tweaks, like adding a whole 15 oz can of pumpkin and a heaping teaspoon of salt, used pumpkin pie spice instead of the called for spices, and milk instead of OJ, and I got RAVE reviews for this bread! So dense and moist and flavorful! Just the way I like my pumpkin bread!

  4. I just put a loaf in the oven. Because my husband is type 2diabetic I made a few changes. I replaced the sugars with Truvia sugar blend and I used applesauce in place of the oil and milk in place of the orange juice.
    And I used the pumpkin pie spice in place of the nutmeg, cloves, and ginger just because that is what I have on hand. I used fresh pumpkin purée instead of canned.

  5. Have tried several other pumpkin chocolate chip bread recipes and this is definitely my favorite – thank you!

  6. I just made this recipe and it satisfied my intense fall pumpkin cravings! I had some leftover condensed milk from another recipe so I used that instead of the orange juice. I also substituted pure maple syrup for the brown sugar. Will make again! Thank you for the recipe.

  7. Hi, if I omit the chocolate chips and add cream cheese frosting do you think it would taste as good? Or do the chocolate chips add the sweetness?

    1. Pumpkin pie filling is already sweetened and spiced. If you want to use something like that in a loaf of pumpkin bread, read the ingredients of the pumpkin pie filling and omit other things as necessary. For example, adding less sugar, adding less/removing the spices, and adjusting for salt. If there are things like milk (even powdered), eggs, or thickeners, you should avoid using it in pumpkin bread recipes that have not been created to adjust to that. Also, make sure that if the filling is more watery than typical pumpkin puree, you adjust the liquids as well. If the filling is just pumpkin puree, sugar, and spices, then you should be in the clear with a few alterations (i.e. TASTE the puree and see what you need to change in the recipe).

      Basically, the bread should look and feel like a typical “quick bread” (muffins, banana bread, etc.) batter. If you trust yourself enough to use pumpkin pie filling instead, go for it. Just be sure to make the necessary recipe adjustments (also be aware that you will be using the recipe as a guideline and not an exact recipe as you are changing quite a bit). Good Luck! 😀

  8. This should best called Best ever pumpkin bread!! This is hands down the best I’ve ever had.Bravo! I used a whole can of pumpkin and dark chocolate chips and walnuts and freshly squeezed orange juice. This is a permanent recipe for me!!

  9. Wow ! Just made this with white chocolate chip !!!! oh my !!!!! next level halloween bread for sure !!!! sooooo goooood !!!!

    1. Assuming you cut 1/2 inch slices, the bread would make 16-18 servings (9in x 2). If you make 1-inch slices, the bread would make 8-9 servings. Remember that a “serving” is subjective, your serving and your neighbors serving will be different. I try to cut 3/4 inch pieces when I make dessert-type quick bread, so I typically get 9-10 servings out of mine.

  10. I accidentally bought pumpkin pie filling instead of regular pumpkin purée so perhaps it’s a bit sweeter than intended but still turned out great! The bottom did get a tiny bit burned, however. Maybe a few minutes less in the oven and would’ve been perfect!

  11. Hi Sally!

    Can you tell me the purpose of Orange juice in this recipe. Is it for acidity or flavor? I’m not a huge fan of OJ in foods but I don’t want to sub if it serves a purpose.
    Thank you!!

  12. I made this last Fall. AMAZING!!!! I usually times 3 all of my bread recipes so I can make more loafs at one time. I leave out the chocolate chips but do you think it would be ok for me to triple the recipe and bake all at once in 3 loafs???

  13. I made this recipe this weekend for my celiac/dairy free daughter using 1 3/4 cups Bob’s Red Mill gluten free flour. I also used 4 eggs but everything else I followed exactly. You could not tell it was gluten free, it is an excellent pumpkin bread recipe. It is so nice to have a decadent treat that is gf and dairy free, thank you Sally!

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